I think in a past life I might have been Italian!
I absolutely adore pasta, I could eat it every day!
It used to be toruture in my low fat – low carb days and was seen as a real treat. Now I eat it about three times a week.
I am obsessed with spaghetti! Even just with a bit of garlic and olive oil is a dream for me!
There is such a fabulous range of healthy, good quality pasta around these days and I usual stick to the whole grain or spinach versions.
So now my creamy carbonara and meat bolanaise days are long gone, I’ve been experimenting with pestos and plant based sauces.
Here are my two favourites at the moment……
Pumpkin seed pesto
1 cup of pumpkin seeds (soak in filtered water for two hours)
1/2 cup of olive oil
2 garlic cloves
1 big handful of basil leaves
1/2 tsp. sea salt
Tip….you can always pimp it up with a tsp. of honey
Put all the ingredients into your food processor and blitz to the consistency you like.
Creamy Avocado Pesto
2 tbsp. of olive oil
2 cloves of garlic
Juice of half a lemon
1 big handful of fresh coriander
1/2 tsp. of sea salt
Tip……you can always replace the coriander with basil, both taste divine!
Put all the ingredients in your food processor and blend into a nice creamy consistency.
Remember….recipes are there to be played with. Adapt, tweek and add your own flare to make your masterpiece.
Have a wonderful week