This recipe was AWESOME!
If you like pasta, these mung bean noodles have a great texture, taste very similar, and are loaded with fibre, protein, and iron. Not to mention they are gluten free.
For my pesto, I knew I didn’t have all the traditional ingredients so I decided to make it with almonds. I soaked my almonds when I got up in the morning so they were good to go by dinner time.
1/2 soaked almond-skins removed (you can pop them off easily once they’ve soaked for a few hours)
3 cloves garlic-I used organic, I find the taste much richer!
1tbsp dried basil
2tbsp mixed fresh herbs-basil, cilantro, parsley
3-4 tbsp parmesan-freshly grated would be absolute best but use the stuff in the shaker if you have to!
1 cup spinach
1 cup olive oil
1/2 tsp sea salt
Once you have the skins off the almonds, place everything in a high powered blender or food processor and blend until desired consistency for your pesto! Sample away, you’ll love it.
I use one full pack of the Mung Bean Fettuccine noodles. Follow instructions on the back of the package for cooking time. They cook quick and easy. **You should be able to find this at your local health food store**
3 Kale Leaves, chopped small
1 Zucchini, chopped
2-3 organic roma tomatoes, diced
half dozen button mushrooms, sliced
While pasta was cooking, I prepared the rest:
In a pan (on med heat), lightly drizzle olive oil. Add kale and mushrooms until soft then add the remaining ingredients. Stir frequently and add your pasta after about 3-5 mins. Pour your pesto over the mix and stir in. Keep on low heat until ready to eat.
Makes 4 servings.