The green herbs make this sauce a flavorful accompaniment to spaghetti or linguini. When served with pasta, this dish decreases Vata, is neutral for Pitta, and increases Kapha. Kapha can eat more of this as a main dish if cooked barley is substituted for the pasta. Parmesan cheese can be used in moderation by both Vata and Kapha. The combined qualities of this recipe are sweet, salty, oily, and heavy.
Serves 3 to 4
1 cup minced parsley
1 cup minced fresh basil or 1/2 cup dried crushed
1 teaspoon salt
1/2 cup chopped nuts (pine nuts are best)
1 cup olive oil
1 pound vermicelli or other pasta Grated Parmesan cheese (optional)
1. Grind the herbs, the salt, and the nuts with a mortar and pestie, or chop in a food processor with a steel blade. Add the oil and combine until smooth. This makes about 1/2 cups of simple pesto.
2. Cook the vermicelli or other pasta according to package directions. Drain and toss with the green sauce and sprinkle with the cheese.
Pasta and Green Sauce Photo Gallery
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