This is the Pasta Pesto show number 109 show to make a fast pasta and pesto meal.
You can make your pesto from scratch reasonably easy. You just buy fresh oregano, pine nuts, olive oil, optional garlic. You put those ingredients in a food processor, Chopper, bullet. Or you could use the prepackaged. The packages come regular pesto and alfredo. All you have to do is mix up the package with 3/4 of a cup of water and a quarter cup of olive oil. Bring it to a boil in a pan. Once it starts to boil lower the temperature let it simmer for 5 minutes. At the same time, you should have a pan going with your pasta water for your noodles putting just enough water that will cover your pasta. Bring it to a boil. Drop-in your noodles. I do a handful per person. Once it starts to boil Let It Go for 6 to 8 minutes until the noodles are soft. Next, I do the desert because it needs baking time. Preheat your oven to 375 degrees. Open up you're Poppin fresh cinnamon buns package paying attention to opening the correct end of the package. When you open it you'll see the dough patties and in the end, there's a container with a steel lid that has your icing topping. Place the cinnamon buns on a non greased pan and put them in the oven once it comes up to temperature for about 13 to 17 minutes. Keep an eye on them. If you are using a greased pan you cook them at 400 degrees. Next, make your salad. Cut up celery, carrots, radishes, green onions, tomatoes, and red peppers. I usually custom make the dressing but I did not cuz I had some leftover from the previous meal. When the buns are done take them out and put the icing on them. By that time turn off your pesto and your pasta. Drain your pasta, put it back in the pan, and dump your pesto into the pan mix and serve. I serve with cold water, white wine. When the main meal is done I start picking the plates up. Lastly, start the coffee then serve the cinnamon buns. You can find the video on how to do this on YouTube at the diabetic diet show.
ingredients
Garlic butter for the bread.
Oregano, pine nuts, olive oil, optional garlic.
Or a bag of the premix pesto.
Noodles
celery,
carrots,
radishes,
green onions,
tomatoes,
red peppers.
Lettuce.
Salad dressing
Parmigiano-Reggiano, grated Cheese
AS an option this could be done all as a salad:
Pesto pasta salad:
1. Grape or cherry tomatoes, halved
2. Green peas, thawed
3. Feta cheese, crumbled
4. Kalamata olives, pitted and halved
5. Cannellini beans, rinsed and drained
6. Roasted broccoli, chopped
7. Zucchini or summer squash, diced, cooked or raw
8. Red onion, diced
9. Spinach, raw, chopped
10. Mozzarella cheese, diced
11. Parmesan cheese, shredded
12. Green beans, cooked
13. Provolone cheese, diced
14. Basil, fresh, chopped
15. Pine nuts, toasted
16. Chicken, diced
17. Asparagus, roasted or blanched
18. Ham, diced
19. Chickpeas, drained and rinsed
20. Carrots, grated
21. Sun-dried tomatoes, chopped
22. Almonds, slivered
23. Arugula
24. Black olives
25. Peppers, roasted
AS an option use
SIDE DISHES TO SERVE WITH BAKED PESTO CHICKEN
Mashed Potatoes
Smashed Potatoes
Rice- our favorite is jasmine
Baked Sweet Potato
LOW CARB SIDES TO SERVE WITH BAKED PESTO CHICKEN
Over Sautéed Spinach
With Cauliflower Rice
With a side salad- Greens, tomatoes, cheese, and veggies. For a dressing, try my homemade Italian or Homemade Ranch. They are both crazy delicious and may make the salad steal the show!
With Veggies ( steamed broccoli, roasted cauliflower, sautéed green beans, Brussel sprouts)
On top of Mashed Cauliflower
Zoodles- Spiralized zucchini or butternut squash work great!
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