Friday, August 14, 2009

Pesto Fettucine & Roasted Eggplant

More CSA produce to use up! We are almost caught up with our shares. All that's left right now are some beets, sweet candy onions, jalapenos and zucchini.

The pesto was made with basil, olive oil, garlic, salt, pepper, blanched almonds and nutritional yeast and then tossed with fettucine and fresh diced heirloom tomatoes.

On the side is eggplant tossed with olive oil, salt, pepper, garlic and oven roasted until soft and nicely browned on top.

A simple but delicious dinner and so much healthier than that damn tomato pie from yesterday!


The Divine Miss V said...

What, no mayonnaise? No cheese? No shortening? What has happened to you??

But seriously, this looks entirely delicious. I sometimes forget just how easy it is to make pesto--along with the bonus that you can add all the garlic in the world.

ms. veganorama said...

Heh, today's dinner was seriously healthy. I even topped off my meal with a fresh peach. :)

I love pesto because you can throw anything in (sundried tomatoes, cooked broccoli, other nuts, no nuts). As long as you've got oil, basil and garlic, you have pesto!

The Divine Miss V said...

Exactly! There's no "one way" to making pesto! So many variations and it's oh so simple. I like doing spinach pesto too--still keep the basil, but get some spinach in there for the extra nutrition and a more subtle flavor. And I like to experiment with different types of nuts.

I am so making pesto tomorrow! :)

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