Pasta Pesto

In our expanding line of what to make fast after a day filled with activity and little time to cook, we sometimes turn to Pasta Pesto. It is really just pesto, that can go on anything, but we love the sound of the words together and yell it loudly while making and serving it. This can be a seven minute meal for us and is so loaded with good nutrition that if you don’t have time it can stand on its own.

Our local market has started to have the big bushes of basil for less than the five leaf bush from the green house cost two weeks ago. I wish we had sun so we could grow it ourselves, but this is a really good alternative.  Since we have a great espresso maker the farmers market is our coffee shop.  Twin Springs Fruit Farm just across the PA boarder has been our main stay for many years.  The whole gang is wonderful and we all look forward to our market visits.  Even though our close friend Jimmy has moved to Spain, we still feel like we are home when it is market day.  Since they could walk, Noah and Sasha have tried to work at the market.  They love to help stock items and always put the baskets back from behind the registers.  Jeremiah, Brian and everyone else has fed our family for years with wonderful local produce.

For the vegan gluten-free family we use an Italian pasta that is made from brown rice, soy and potato. It is really awesome if you don’t have the time to roll out your own. While the pasta is cooking I wash and dry a huge bush of basil. I add olive oil, almonds, scapes, salt and pepper and food process until smooth. We all taste and put in more of what it needs. The pesto process takes less than the cooking time of the pasta and we can have a meal that has a ton of protein, iron and flavor. A nice white Burgundy completes the meal.