Thursday

Finally.....

If you've been following my "Superfoods" article postings you may recall one recent posting where I promised you some recipes related to the source articles. As with all the recipes I post here, I have had the pleasure of trying these recipes out as well & I can tell you that they deliver! Without any further ado, here they are! Enjoy!





Delicious Pine Nut Pesto

2     Cups of Fresh Basil

¾    Cup of low-fat parmesan cheese

¾    Cup of extra virgin olive oil

3    Cloves of garlic

½   Cup of roasted pine nuts

Salt and pepper to taste



Preparation:

Place all ingredients into a blender on pulse speed for approximately 1 ½ minutes
Serve warmed over favorite pastas, add to toasted baguettes, or use as a sandwich spread  




Sunflower Seed Penne Primavera




12 ounces uncooked penne pasta

1 red pepper


2 carrots, cut into julienne strips


2 small zucchini


2/3 cup fresh oriental pea pods (or 10 oz. frozen pea pods)


3 green onions


4 tablespoons sunflower oil


1 1/2 cup diced tomatoes


2 tablespoons chopped chives


2 tablespoons fresh dill (or 1/2 tsp dried dill)


salt and fresh ground pepper, to taste


1/4 cup roasted sunflower seed kernels






Clean and wash vegetables. Cut red pepper and zucchini into small slices. Cut peapods in half or thirds. Slice green onion. Cook penne al dente. While the pasta is cooking, cook vegetables. Heat sunflower oil in a large non-stick saute skillet. Add red pepper and carrots and saute for approximately 6 minutes. Then add remaining vegetables and steam for an additional 5 minutes. Add the tomatoes, chopped chives and finely chopped dill. Season with salt and pepper and heat until warmed through. Toss the vegetable mixture with the drained penne. Sprinkle with roasted sunflower kernels. Serve hot.









 










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