Olive Almond Pesto Pasta
Ingredients
1 lb rigatoni
3 different color bell peppers
2 lb asparagus
1/2 cup toasted almonds
1/3 cup nutritional yeast or cheese
1/2 cup parsley
1 cup Kalamata olives
2 lemons
1/4 tsp salt
1/4 tsp pepper
3 tbsp. oil
Note: You can use any combination of vegetables.
Secret ingredient - hold this thought while preparing this dish
"I am mature with a heart that is filled with the courage, wisdom, and patience to make pearls of peace the decoration of my life."
1. Boil water in pot, add oil and salt, drop in pasta, reduce heat to medium low and cook approx. 25 min. Pasta should be al dente.
2. Take 3 different colored bell peppers dice into 1 inch pieces. Cut off bottom edges of asparagus and dice into 1 inch pieces.
3. In food processor, combine almonds and nutritional yeast or cheese and pulse until almonds are finely chopped. Add parsley, kalamata olives, black pepper, salt, and 1/4 cup water. Pulse again until pesto is completely blended.
4. Add 3 tblsp oil in pan on med high heat and add peppers and asparagus. Coat vegetables evenly with oil, cover and let cook 5-6 minutes. To this mixture add pasta, mix thouroghly, then add pesto mixture. Add 1/2 cup water. and let cook a few minutes. Turn off heat and squeeze in juice of 2 lemons.
Serves 8