Nini
10-02-2006, 06:36 PM
I found this in a magazine that came in the mail today:
Pasta with Pumpkin-Cilantro Sauce
(based on the recipe NatureÂ’s Path Pasta Recipe by Lorna Sass
p.77 in body + soul Magazine, October 2006*)
1 large bunch (4 oz.) cilantro, rinsed and drained
½ c. raw pumpkin seeds
1 clove garlic, peeled
3 T. cold-pressed olive oil
2 T. freshly squeezed lime juice
1 t. Celtic sea salt
½ t. chili powder
1/3 c. pitted raw olives
1 ½ t. brine from olives
zucchini pasta
1 ½ c. frozen organic corn, thawed
2 c. cherry tomatoes, halved or quartered
Combine the cilantro, pumpkin seeds, and garlic in the food processor until it becomes finely chopped. Add the olive oil and process until it becomes a paste. Add the lime juice, chili powder, olives, and olive brine until the olives are finely chopped.
Combine with “pasta”, corn, and tomatoes.
*original recipe called for whole grain pasta and a can of black beans. Other than that, I didnÂ’t change an ingredient.
Pasta with Pumpkin-Cilantro Sauce
(based on the recipe NatureÂ’s Path Pasta Recipe by Lorna Sass
p.77 in body + soul Magazine, October 2006*)
1 large bunch (4 oz.) cilantro, rinsed and drained
½ c. raw pumpkin seeds
1 clove garlic, peeled
3 T. cold-pressed olive oil
2 T. freshly squeezed lime juice
1 t. Celtic sea salt
½ t. chili powder
1/3 c. pitted raw olives
1 ½ t. brine from olives
zucchini pasta
1 ½ c. frozen organic corn, thawed
2 c. cherry tomatoes, halved or quartered
Combine the cilantro, pumpkin seeds, and garlic in the food processor until it becomes finely chopped. Add the olive oil and process until it becomes a paste. Add the lime juice, chili powder, olives, and olive brine until the olives are finely chopped.
Combine with “pasta”, corn, and tomatoes.
*original recipe called for whole grain pasta and a can of black beans. Other than that, I didnÂ’t change an ingredient.