p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Pesto Spaghetti with Roasted Vegetables

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I used to hate buying bunches of fresh herbs because it never seemed I could use the whole bunch before it went bad. Now if I have leftover herbs I just make a pesto, which always tastes like more of a big treat than like a desperate attempt to salvage the remains of my vegetable keeper. Today I had a bit of mint and parsley, but also half a bag of baby spinach that needed saving, too. I toasted up the last of my pecans and pinenuts and processed them with garlic, lemon juice, balsamic vinegar, salt and pepper, and the spinach, mint, and parsley. Meanwhile I roasted all the other veggies that I hadn’t yet been able to eat over the last week: cherry tomatoes, asparagus, onion, and zucchini. So I succeeded in using up everything from my vegetable keeper! Just a lonely little jalapeno and a chunk of ginger left in there.


Written by phdelicious

May 11, 2008 at 12:05 am

Posted in Meals

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