Sunflower Seed Pesto Pasta with Vegetables
Pine nuts are the traditional nut for pesto but are crazy expensive and can be hard to find. A $2 bag of shelled sunflower seeds worked just fine. I have tried this recipe with almonds in the pesto but found the almond flavor overwhelming, but if you like almonds a lot it could be a good substitute.
2/3 c. basil fresh and firmly packed
1/8 c. sunflower seeds, shelled
1/4 c. olive oil
4 cloves garlic, crushed
1/4 c. grated Romano or Parmesan (use whichever you like better or a mix of both)
4 servings of your favorite pasta type
1 c. green beans (or any vegetable)
1/2 tsp powdered garlic
1 tsp dried basil
1 TBSP olive oil.
1. Mix all pesto ingredients in a food processor, set aside.
2. Cook pasta about 3/4 of the amount of time it tells you to on the box.
3. Heat olive oil in large skillet. Add dry spices and vegetables, cook until vegetables are almost done.
4. Add pasta and pesto mix to skillet. Cook until pasta and vegetables are finished cooking, stirring constantly. Serve immediately, serves 4.