My husband has decided that it is time to "get healthy". -chuckle- Before we met, I was eating Mediterranean style menus- LOTS of fresh vegetables, seafood, fresh fruits, olive oil. All things that are good for us, right? Well, my husband's basic food groups included: Pizza, Pasta (made from white flour), and Chocolate. In an effort to ease the transition, I reverted back to my old way of cooking which included all things bad. Over the course of time I've seen my health diminish and I constantly feel sluggish.
So, after a major shopping trip to Whole Foods and Trader Joe's, the fridge now looks like it used to. Clean, pristine and full of nutrient-laden supplies waiting to make their way into my body! Last night's dinner was the start of the adventure. I'm including the recipe (compliments of Dr. Oz's website) for an amazing "pasta" dish that IS TO DIE FOR!
Lidia Bastianich's Spaghetti and Pesto Trapanese
3/4 (about 2-1/2 cups) cherry tomatoes (I used Heirloom cherry tomatoes)
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 tsp peperoncino or to taste (I did not use this because of the spiciness)
1/2 tsp coarse sea salt
1/2 cup extra-virgin olive oil
1 lb spaghetti (I used spaghetti made out of corn-- Trader Joe's)
1/2 cup freshly grated Parmigiano-Reggiano
1/2 tsp salt
Directions
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and salt. Blend for a minute or more to a find puree; scrape down the bowl adn blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream (I actually cut a step by using Garlic flavored olive oil), emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you are going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate it for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
To cook the spaghetti, heat 6 quarts of water, with 1 tbsp salt, to a boil in a large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lit it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again, Serve immediately in warm bowls.
I made a mixed green salad with feta cheese and homemade yogurt/ranch dressing. YUM! Until next time.....Bon appetit!
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