Tuesday, July 27, 2010

Pineapple-Mango Trifle with White Chocolate-Macadamia Mousse

One of my dearest friends is moving away in the coming week, so when he hosted a barbeque I had to prepare something extra special. One of the most beautiful desserts, in my opinion, is a trifle, because it has all those colorful layers of ingredients. They're also great for feeding large crowds.

For this trifle, I wanted to use fruits that I have never used before, something tropical and summery. I chose pineapple, which is an inexpensive canned ingredient. Mangoes have been on sale for only 88 cents for weeks now, so I picked and big ripe one. The way I choose mangoes is I look for the skin to be mostly red and orange with minimal green coloring. I find mangoes that have green skin to be very tart, which can be good for some applications, but not for a dessert. The mango should be fragrant and yielding if you gently squeeze it. Sometimes, the stem end of a ripe mango may be leaking some juice out, so you might see a trail of sticky mango juice on the fruit. Avoid mangoes with dark brown dimpling, because that's a sign that it's over ripe.

Look at all those pretty layers!
To pair with the pineapple and mango, I decided to use angel food cake, which is light and airy and perfect for summer and really easy because I just used a store-bought cake. It's also a stereotypical diet dessert, which would offset the rich mousse I also decided to add to this trifle. Instead of using a custard and a whipped cream layer, I combined both principles and made the world's simplest mousse. This mousse recipe, which I found years ago on about.com, is fail- and drama-proof. I have used all different kinds of chocolate and it turns out great anytime. Because of the tropical, bright-fruits, I chose vanilla-rich white chocolate to balance their tartness. I also folded in some crunchy macadamia nuts for texture and to add even more of an exotic touch. As one of my friend's said, this dessert is really light (angel food cake and whipped cream are, after all, full of air), so it's perfect for summer.

The fruit sauce and the mousse could be prepared separately to make different desserts. Use the sauce for topping plain cakes and ice cream. Dish the mousse into bowls and garnish with fruit for a simple dessert.

Note: it's really important that the fruit sauce is cooled before layering the trifle because if it isn't it will cause your mousse to fall and become a soupy mess.

Pineapple-Mango Trifle with White Chocolate-Macadamia Mousse
Printable Recipe

For the Pineapple-Mango Sauce:

1 15-oz can pineapple tidbits, packed in juice
1 large, ripe mango, peeled and diced
1/4 cup granulated sugar
2 tsp cornstarch

1. Drain the pineapple tidbits, adding the pineapple and half of the juice to a small saucepan. Add the mango and sugar to the saucepan as well.
2. Heat the fruit over medium heat until the juice gently boils. Meanwhile, blend the cornstarch with the remaining pineapple juice.
3. Add the cornstarch-juice mixture to the saucepan and stir. Cook the fruit until the sauce thickens, the sugar dissolves, and the mango becomes a little soft. Cool completely before assembling the trifle.

For the White Chocolate-Macadamia Mousse:

1 1/2 cups heavy whipping cream
5 oz good-quality white chocolate, either chopped or chips (plus a little more for garnish)
1/2 cup toasted macadamia nuts

1. Heat 1/3 cup of the cream in a microwave-safe measuring cup or bowl for about 45 seconds, or until it is very warm but not boiling.
2. Add the chocolate to a small bowl and pour the hot cream over. Stir to melt the chocolate, then set aside to cool to room temperature.
3. While the chocolate cools, beat the remaining cream until it forms stiff peaks. Fold the cooled melted chocolate into the whipped cream. If the cream deflates a little bit, whip it for a few seconds more. Fold in the macadamia nuts.

To assemble the trifle:

1 15-oz angel food cake

1. Cut the cake into 1-inch cubes. Arrange a single layer of cubes on the bottom of a trifle dish or clear bowl.
2. Pour 1/3 of the cooled fruit onto the cake, then 1/3 of the mousse. Add another layer of cake and repeat with the fruit and mousse. The trifle should have 3 layers by the time you are done.
3. Garnish with a few chocolate chips and allow to chill in the refrigerator at least an hour before serving.

  • Servings per recipe: 16
  • Per serving:
  • Calories: 220
  • Fat: 10.4 g
  • Saturated fat: 4.9 g
  • Cholesterol: 17 mg
  • Sodium: 212 mg
  • Carbohydrates: 30.6 g
  • Fiber: 1.4 g
  • Sugar: 13.1 g
  • Protein: 2.9 g

Sunday, July 18, 2010

Gâteau au Yaourt à la Framboise (French Yogurt Cake with Raspberries)

First off, I have to thank you all for participating in my Wusthof knife giveaway. The winners have been selected, and I hope they enjoy their prize. I hope to have another contest sometime in the future!

Before one of my neighbors left for the summer, she gave me a few food items she couldn't finish in time before leaving. Besides various vegetables and tempeh, she gave me two big cartons of plain yogurt. I happen to love yogurt; I eat it nearly every day for snacks and sometimes dessert. I ate both containers in no time, mixing in lots of fresh fruit---mangoes and blueberries (a great combo), blackberries, and raspberries.

With all that yogurt, it got me to thinking of any recipes that use yogurt. I remember seeing Ina Garten on Food Network make a French yogurt cake, which is a simple traditional French cake. So for this weekend's barbeque I decided to try to make a yogurt cake, perhaps adding a twist to several different recipes. Besides Ina's recipe, I used two others for inspiration. One of them was a yogurt cake with lemon, and the other was a raspberry yogurt cake. Because I love fresh raspberries mixed into my yogurt, I knew they would also be good in the cake. I basically combined components from each recipe to make my own lemony, raspberry yogurt cake goodness.

The finished product, studded with ruby red raspberries, is a rustic beauty. It's a moist cake with a delicate texture thanks to the yogurt, but adding the lemon glaze at the end adds even more moisture and bright lemon flavor. This is definitely a good cake to make if you have a lemon or raspberry lover that you want to make a special treat for.

Besides being beautiful, this cake was a cinch to make. I succumbed to my inner Nigella Lawson and "blitzed" the cake batter in the food processor; which makes this recipe to easy and less messy than having two different bowls. I didn't even bother defrosting the raspberries (I did use frozen; the store didn't have fresh that day).

With all the fruit, fat-free yogurt and healthy monounsaturated fats from the oil, I feel like this is a really healthy cake. As much as buttercream frosting is delicious, it's not so good for you, and even though this cake doesn't have a big gob of frosting on it, you won't miss it!

Gâteau au Yaourt à la Framboise (French Yogurt Cake with Raspberries)
Printable Recipe

1 cup unbleached granulated sugar
2 tsp lemon zest
1/2 cup plain, fat-free yogurt
3 eggs
1/4 tsp vanilla extract
1/2 cup canola or vegetable oil
1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 tsp baking powder
pinch salt
1 1/2 cup raspberries (fresh or unthawed frozen)
2 lemons, juiced
1/2 cup powdered sugar
non-stick cooking spray

1. Preheat oven to 350 degrees F.
2. Grease and flour and 9x2-inch round cake pan.
3. Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.
4. Whisk or sift together the flour, baking powder, and salt.
5. Blend the sifted dry ingredients with the wet ingredients until just combined. Alternatively, blend the wet ingredients in a food processor, then add the dry ingredients and pulse.
6. Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.
7. Bake 55-60 minutes, or until the cake is springy when pressed, the sides of the cake have slightly pulled away from the edge of the pan and a cake tester comes out clean. Allow to cool in the pan at least 20 minutes, then flip out so that the top side is showing.
8. Once the cake is cooled, blend the lemon juice with the powdered sugar to make a syrup and pour over the top of the cake. Allow the cake to absorb all the syrup.

  • Servings per recipe: 10 
  • Per serving:
  • Calories: 301
  • Fat: 12.5 g
  • Saturated fat: 2.6 g
  • Cholesterol: 56 mg
  • Sodium: 45 mg
  • Carbohydrates: 43.9 g
  • Fiber: 1.6 g
  • Sugar: 27.7 g
  • Protein: 4.5 g

Thursday, July 8, 2010

My First Contest!


As referenced in my last post, I was randomly chosen by foodbuzz.com to win a prize for my participation infoodbuzz.com's Daily Special Posting Contest. The prize I chose was Wusthof's 7-inch Nakiri knife, which is a beautiful, sleek knife designed to efficiently cut light-weight foods, such as vegetables (I gave a brief review in my last post). As part of my receiving a prize, I was also told 2 lucky readers of this blog will be winning the same prize!


If you go to my last post, I prepared a recipe inspired by my sexy new knife: Stir-fried Soba Noodles with Vegetables and Shrimp. You can see how great this knife performs on various levels of use with just this one recipe. Now, for my contest, here are the instructions:

On this blog entry you're reading now:
1) Post the answer to this question as a comment: "What would you make with Wusthof's 7-inch Nakiri knife?"
2) Add your email address to the post (this is for the purpose of contacting the winner).

The contest closes 11:59 pm July 17, 2010. The winner will be chosen by a random number generator (in the order of the comment entry). I will email the winner, who will have 24 hours to get back to me. In the return email, please give me your mailing address. I will notify foodbuzz.com of the winners, and a prize from Chefs Catalogue will be sent to you soon!

As an extra detail I would love to see any recipes that were inspired by this contest (this step is optional and doesn't affect your entry into the contest)! So, if you email me a photo of your recipes, I would dedicate a blog post to a photo montage of your creations! Please see my blogger profile for my contact information.

Stir-fried Soba Noodles with Vegetables and Shrimp

Remember how over the last couple month or so how I have been playing along with foodbuzz.com's Daily Special Posting Contest? Well, I received a very exciting email recently from foodbuzz saying that I would receive a special gift for playing along. I got to choose from a list of prizes offered from Chef's Catalogue. The even more exciting part is not only would I be receiving this prize, but also two lucky readers of this blog! So, the prize I chose (drum roll, please): a 7-inch Wusthof Nakiri knife!

The catch for receiving this prize was that I could have to hold a contest on my blog to select the two readers, so I'm excited to say I will be holding my first contest soon! (more to come in another blog entry about instructions).

In order to get you geared up for the contest, I decided to make a recipe inspired by the knife, which I hope will also inspire you all! My inspiration for this recipe came from the fact that nakiri knives are of Japanese origin, and unlike their santoku relative, nakiri is lighter weight and perfect for cutting vegetables. With the summer produce boom, now is the best time to have this knife! I wanted to test how well this knife held up to a variety of cutting styles, so I decided to do a stir-fry using different cutting techniques: thin slicing, julienning, and mincing. The blade of this knife is so thin that when I was cutting through the vegetables to julienne, it didn't push the vegetables away as far like a thicker knife would. The light weight helped me to slice really fast, too. Another thing that's great about this knife is that the blade is wide, so when pressing down on the garlic clove to remove the skin, I could contact the whole clove so it only took one smash and not a couple. The wide blade also made a great scooping edge for ingredients. I'm sure as I use this knife more I'll find more reasons to love it.

Not only did I love the knife, I really loved this recipe creation. I used all different colored vegetables, so this stir-fry was appealing to look at and texturally interesting. I used soba noodles, which are buckwheat, so they have a great nutty flavor and a little bit of a chewy texture. I did a little globe trotting around Asia for various ingredients, including one of my new favorites, Thai sweet chili sauce...it's like sweet and sour sauce but way more delicious because it has little bits of chili pepper in it. It's not too hot, either, it just gives a little bite of heat. I went to my freezer (which I view as another pantry) and dug out some shrimp I'd been holding onto for some special purpose. Between the thin cut vegetables, fast cooking pasta and shrimp, this recipe came together so quickly (which was great because I was really hungry after shaking it in zumba class).

Please look for instructions for my contest soon! Also, please check out the side bar because I finally made a facebook fan page of this site. So until my next post I hope you enjoy this fast, healthy recipe.

Stir-fried Soba Noodles with Vegetables and Shrimp
Printable Recipe

4 oz soba noodles
1/2 tbsp canola or vegetable oil
1 cup sliced mushrooms
2 scallions, sliced on the bias
1 small or half a medium red onion, sliced
1 carrot, julienned
1 small red bell pepper, julienned
2 cloves garlic, minced
1 tsp grated fresh ginger
1/2 lb medium shrimp, peeled and deveined 
1 tsp sweet chili sauce
1/4 tsp toasted sesame oil
2 tbsp reduced sodium soy sauce
garnish: sesame seeds

1. Cook the soba in salted boiling water until al dente, according to package directions; drain.
2. Meanwhile, in a wok or large skillet, heat it over high heat. Add the canola or vegetable oil, allow it to heat until it ripples, then add in the mushrooms, scallions, onion, and carrot; saute until they begin to become tender.
3. Add the garlic and ginger and saute about 30 seconds or until fragrant.
4. Add the shrimp and cook until they start to curl and turn opaque, then add the cooked soba noodles and season with the chili sauce, sesame oil, and soy sauce. Stir-fry until the liquid ingredients evaporate and coat the noodles. Garnish with a few sesame seeds and serve immediately.

  • Servings per recipe: 2
  • Per serving:
  • Calories: 406
  • Fat: 6.2 g
  • Saturated fat: 0.9 g
  • Cholesterol: 223 mg
  • Sodium: 1354 mg
  • Carbohydrates: 57.1 g
  • Fiber: 3.3 g
  • Sugar: 6.8 g
  • Protein: 36 g

Monday, July 5, 2010

Sesame-Crusted Ponzu-Lime Tuna

As a member of foodbuzz.com Tastemaker program, I receive samples of new products hitting the market. One that I have received quite a while ago but took a while to find inspiration for its use was a ponzu dressing accented with the flavor of lime by Kikkoman. Ponzu is a Japanese citrus sauce. I anticipated a salty sauce reminiscent of soy sauce, however the flavor was mild with light orange and lime flavors. The bottle said food did not need to be marinaded in the sauce before cooking in order to impart the full flavor, you just needed to brush it on and cook. So, that's what I did with a couple of tuna steaks I had that needed something special done with them. I have seen tuna crusted in both black pepper and sesame seeds, so I combined these concepts and used sesame mixed with a small amount of coarsely-cracked black pepper to form a crust on the tuna.

I used a grill pan to cook my tuna steaks, and I love how it created a gradation of bronze tones on the sesame seeds, which become burnished and glossy once cooked. The black pepper's heat and the toasty sesame seeds were beautifully contrasted by the light citrusy sauce, all of which work together to accentuate the sweetness of the fish.

Sesame-Crusted Ponzu-Lime Tuna
Printable Recipe

2 4-oz tuna steaks
1/2 tbsp Kikkoman Ponzu Lime sauce, plus more for serving
1 tbsp white sesame seeds
1/4 tsp coarsely-cracked black pepper
pinch coarse kosher salt
non-stick cooking spray

1. Heat a grill pan or skillet over medium-high heat.
2. Brush all the surfaces of the tuna with the Ponzu Lime sauce.
3. Combine the sesame seeds, pepper, and salt in a small plate. Press the two largest sides of the steaks into the sesame mixture.
4. Spray the grill pan of skillet with the non-stick spray and then add the fillets. Cook each steak until the seeds are tan to dark brown in spots on both sides of the steaks, keeping most of their interior pink and rare.
5. Allow the steaks to rest about 3 minutes before cutting into slices and arranging on plates. Drizzle more Ponzu Lime sauce over each steak before serving.

  • Servings per recipe: 2
  • Per serving:
  • Calories:237
  • Fat: 9.4 g
  • Saturated fat: 2.1 g
  • Cholesterol:56 mg
  • Sodium: 283 mg
  • Carbohydrates: 1.5 g
  • Fiber: 0.6 g
  • Protein: 35 g

Butternut Squash and Chickpea Salad with Walnuts and Roasted Garlic-Balsamic Vinaigrette

The other day while I was roasting eggplant for my roasted vegetable pesto, I went ahead and roasted up an extra baking sheet of other vegetables and a sheet pan of chicken breast. The oven was hot anyway, so why not be conservative and use all the space? Besides, it's summer and I don't want to heat up the oven more than I have to.

One of the vegetables I roasted was butternut squash, which I got from the farmers' market. I typically think of butternut squash as a fall vegetable, but if it's at the farmers' market I imagine it must be in season somewhere. I had wanted to add roasted butternut squash to a salad for a while after seeing a delicious recipe for butternut squash and chickpea salad on Smitten Kitchen, though I took a completely different direction with this salad. After roasting the squash, I allowed the squash to cool then refrigerated it overnight. The next day I allowed it to come to room temperature before tossing it in a delicious, hearty salad with chickpeas and a rich roasted garlic vinaigrette.

With the success of my roasted vegetable pesto fortified by its delicious roasted garlic, I added a lot of garlic to this squash and then add the softened garlic to my dressing. The mashed garlic, vinegar, and honey reminded me of marmalade; to tell you the truth, I forgot to add oil to the dressing but it was rich enough with the oil that seeped into the roasted garlic. The pulpy garlic added plenty of body to the dressing without adding extra fat. I think it would be a great dressing or marinade to keep on hand all the time. The crispy greens, hearty chickpeas, and crunchy walnuts balanced the creaminess of the squash and made for a substantial main-course salad. This would also be a great side dish, especially for barbecuing season.

Butternut Squash and Chickpea Salad with Roasted Garlic-Balsamic Vinaigrette
Printable Recipe

2 lbs peeled and cubed butternut squash
8 whole, unpeeled garlic cloves
2 tbsp extra virgin olive oil
1 tbsp honey or agave nectar
2 tbsp balsamic vinegar
1 15-oz can chickpeas, drained and rinsed
4 cups mixed lettuces
1/2 cup chopped toasted walnuts
kosher salt and black pepper

1. Preheat oven to 425 degrees F.
2. On a foil-lined baking dish, toss the squash cubes and garlic cloves with the oil and some salt and pepper. Roast the vegetables for 35 minutes, or until the squash is fork tender and lightly browned. The squash can be used warm in the salad or allowed to cool to room temperature.
3. Remove the roasted garlic from its skin by cutting a small piece off the bottom of each clove; squeeze out the cooked garlic pulp. Add the cooked garlic to a small bowl and mash it with a fork; whisk in the honey, vinegar, and some salt and pepper.
4. Toss the squash with the balsamic dressing, the chickpeas, lettuces, and walnuts. Serve immediately.

  • Servings per recipe: 4
  • Per serving:
  • Calories:353
  • Fat: 7.3 g
  • Saturated fat: 1.6 g
  • Cholesterol: 0 mg
  • Sodium: 21 mg
  • Carbohydrates: 46.2 g
  • Fiber: 9.3 g
  • Sugar: 12.4 g
  • Protein: 10.2 g

Sunday, July 4, 2010

Spaghetti with Garlic-Roasted Tomatoes

Summer is in full swing and the variety of fresh produce is increasing, which is so inspiring for me. One thing that I seem to be inundated with is tomatoes, one of my favorite ingredients. The garden I share with my friends is just putting out its first cherry tomatoes, and we are going to have a lot of them, so I'm on a mission to do something with this tomatoes other than put them in a standard salad. Today I wanted to use up most of the tomatoes I had before going out and picking some more, so I decided roasting a large amount of them would be a great way to use them (plus, my tomatoes were looking a little less than fresh, so this was a great way to keep from wasting them). I chose yellow grape tomatoes and red cherry tomatoes and roasted them with a lot of garlic and tossed them with spaghetti. The tomatoes burst as they cooked, and the chunks of tomatoes wrapped around each strand of pasta, forming an incredibly light tomato sauce. I can see myself making this a lot over the course of the summer.

Spaghetti with Garlic-Roasted Tomatoes
Printable Recipe

1/4 lb whole wheat spaghetti
8 oz small tomatoes (grape, cherry, or pear, any color)
2 cloves garlic, chopped
1 tbsp extra virgin olive oil
1/8 cup chopped basil
1/4 cup grated Parmesan cheese
salt and pepper, to taste
1 cup reserved pasta cooking water

1. Cook the pasta according to package directions in salted water; reserve the cooking water before draining.
2. Meanwhile, heat the oven to 425 degrees F.
3. In a non-reactive dish (I used a glass pie plate), combine the tomatoes, garlic, and oil; toss with some salt and pepper. Roast the tomatoes in the top rack of the oven for 15 minutes, tossing at least ones to prevent the garlic from burning.
4. Once the tomatoes are done roasting, combine them with the cooked pasta, Parmesan, and basil and enough pasta cooking water to allow the tomatoes to coat the pasta; I did this right in the roasting pan. Serve immediately.

  • Servings per recipe: 2
  • Per serving:
  • Calories: 209
  • Fat: 10.9 g
  • Saturated fat: 3.2 g
  • Cholesterol: 11 mg
  • Sodium: 199 mg
  • Carbohydrates: 21.1 g
  • Fiber: 4 g
  • Sugar: 3.6 g
  • Protein: 9.1 g

Friday, July 2, 2010

Sparkling Wild Berry Tea

Here is the final posting for the foodbuzz.com Daily Posting Special, which goes along with the following recipe. This special is a cute little beverage dispenser that allows you to keep any drink cold with its separate compartment for ice. It's clear too so if you garnish your drinks, your decorations will be seen by everyone, such as the following tea recipe:

With the heat of summer bearing upon us here in the south, it is an absolute necessity to have cool drinks on hand at all time. I enjoy tea and lemonade the most in the summer, and I have been enjoying combining these drinks with special ingredients, such as fruit purees. For the sake of inspiration, I recently purchased a box of tea from the Celestial Seasonings range that was a sampler of their fruity herbal teas. One of the teas was called Wild Berry Zinger, and I new I wanted to combine it with a berry puree. I often buy frozen fruit, and one of my favorites is a bag of mixed berries, so that's what I chose to combine with the tea. This tea was sweetened with honey, however agave nectar is a good vegan option. To make this tea extra special, I added sparkling water.

Sparkling Wild Berry Tea
Printable Recipe

4 berry-flavored tea bags (I used Celestial Seasonings Wild Berry Zinger)
4 cups boiling water
1 cup mixed berries, fresh or thawed frozen berries
1/2 cup honey or agave nectar
2 cups cold water
2 cups chilled sparkling water
ice, for serving

1. Combine the tea bags with the boiling water and allow to steep until the tea is dark in color, about 10-15 minutes.
2. Meanwhile, combine the berries and honey or agave nectar in a blender and puree. If necessary, add some of the cold water in order to get the blender blade going.
3. Add the tea, berry mixture, and cold water to a pitcher that is at least 2 qts in volume. Allow the tea to sit in the refrigerator until thoroughly chilled.
4. Serve the cold tea in glasses filled with ice. Top each glass of tea with sparkling water.

  • Servings per recipe:6
  • Per serving:
  • Calories:86
  • Fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 11 mg
  • Carbohydrates: 23.3 g
  • Fiber: 0 g
  • Sugar: 23.2 g
  • Protein: 0.1 g

Whole Wheat Spaghettini with Roasted Vegetable Pesto

The garden I have with a couple of friends of mine is starting to finally yield a greater variety of vegetables. This week I was able to pick eggplant, cucumbers, and a few cherry tomatoes.I picked the eggplant while they were rather small because, one, there were so many they were causing the poor plant to lean over, and two, I prefer smaller eggplant because they're less seedy and bitter.

 The eggplant in the center was like a conjoined twin...

One of my favorite ways to prepare eggplant is to roast them because they become soft and the browned edges taste a little smokey. I decided to roast the eggplant with sweet onion, bell pepper, and whole garlic cloves. I love roasted garlic because it gets sweet and soft. I pureed these roasted vegetables with fresh basil, Parmesan and walnuts to form a unique pesto. I kept the mixture a little chunky so that there was a little texture; you could bite into a bit of each vegetable or a piece of walnut. The eggplant became very creamy once cooked which was accentuated by the cheese. Here I used one of the best tricks for great Italian pasta dishes: add a little bit of pasta cooking water when you combine the sauce with the pasta in order for each strand of pasta to get covered with sauce.

Whole Wheat Spaghettini with Roasted Vegetable Pesto
Printable Recipe

1 lb small, slender eggplant, cut into approximately 1/8-inch slices
1 sweet onion, cut into slivers
1 red bell pepper, cut into small chunks
6 whole, unpeeled cloves of garlic
4 tbsp extra virgin olive oil, divided
1 cup packed torn basil leaves
1/2 cup toasted walnuts
1/2 cup grated Parmesan cheese
1/2 lb whole wheat spaghettini (thin spaghetti)
Kosher salt and black pepper
1 cup reserved pasta cooking water

1. Preheat oven to 425 degrees F.
2. On a sheet pan lined with oil, add the eggplant, onion, bell pepper, garlic, 2 tbsp of oil, and some salt and pepper. Roast the vegetables for 30 minutes, turning once, until they are tender and browned on the edges. 3. 3. Allow the vegetables to cool slightly on the pan before adding them to a food processor along with the basil, walnuts, and Parmesan. Turn the food processor on and slowly add the remaining 2 tbsp oil. Season with salt and pepper.
4. Meanwhile, cook the pasta according to package direction in salted water; reserve the cup of pasta water before draining the pasta.
5. Add the pesto to the pasta along with the hot pasta cooking water; stir thoroughly to coat each strand of pasta with sauce; serve immediately.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 396
  • Fat: 27 g
  • Saturated fat: 4.7 g
  • Cholesterol: 11 mg
  • Sodium: 199 mg
  • Carbohydrates: 29.6 g
  • Fiber: 8.8 g
  • Sugar: 5.9 g
  • Protein: 13.8 g
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