The Mighty Foods site is about natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle. Updated often.
- Book Reviews (2)
- Classes (9)
- Eco-Kitchen (22)
- Events (9)
- Gift Ideas (34)
- Interviews/Profiles (19)
- Lists (32)
- Menus (16)
- New Products (50)
- News (32)
- Organic Wine / Beer (14)
- Recipes (68)
- Studies + Trends (34)
- Superfoods (43)
- Sweeteners (8)
- Vegan / Veg (58)
- Whole Grains (19)
- Whole Foods Bible
- New Whole Foods Encyclopedia
- Healing with Whole Foods
- The Food Revolution
- Diet for a New America
- Fast Food Nation
- The Botany of Desire
- The Real Food Revival
- The Splendid Grain
- The Versatile Grain and the Elegant Bean
- Conscious Eating
- Real Food Daily Cookbook
- The Candle Cafe Cookbook
- Living Cuisine
- Rainbow Green Live-Food Cuisine
- Fields of Plenty
- Homegrown: Pure and Simple
- How It All Vegan
- The Garden of Vegan (vegan)
- Fresh Food Fast (veg)
- Mediterranean Grains & Greens
- On Food and Cooking
- The Pleasures of Slow Food
- The Green's Cookbook
- The Coconut Diet
- The Hemp Cookbook
- Art of Indian Veg. Cooking
- Cooking by Hand
- The Bread Baker's Apprentice
- Heaven's Banquet
- The Chef's Garden
- Vegetarian Cooking for Everyone
- Moosewood Cookbook
- Chez Panisse Menu Cookbook
- Chez Panisse Vegetables
- Chez Panisse PP+C
- Southwestern Vegetarian
- The Savory Way
- Dean + Deluca Cookbook
- Rebar: Modern Food
Recipe: Whole Wheat Fusilli with Walnut Pesto
posted by Mighty Staff
This is a hearty, filling pasta dish. The peppery, nutritious greens provide a nice foil to the creamy, omega3-rich walnut pesto. As the weather begins to cool or if you are feeling particularly ambitious, stir in some sautéed mushrooms before serving.
Whole Wheat Fusilli with Walnut Pesto
3/4 pounds whole wheat fusilli pasta
1 cup toasted, chopped walnuts, divided
2 cups basil leaves, washed
1 large clove of garlic
1/2 teaspoon fine grain sea salt
1/4 cup extra virgin olive oil
3/4 cup freshly grate Parmesan cheese, divided
4 big handfuls of bitter greens (for example: arugula or watercress), washed
Prepare the pasta by boiling in salted water per package instructions. Reserve 1/3 cup of the hot water for future use before you drain the pasta and return it to the pot.
While the pasta is cooking make the walnut pesto by blending 1/2 cup of the walnuts, the basil, and garlic in a food processor. Pulse in the olive oil and follow with the cheese.
Pour the walnut pesto over the pasta along with some of the reserved pasta water. Stir and add the rest of the water if you want a creamier sauce. Sit in the greens and serve the pasta on a large platter topped with the rest of the walnuts and cheese.
Serves 4.
category:
