Going vegan, that's when we really learned how to cook. Vegan food is some of the tastiest out there, because it uses fresh fruits/vegetables and lots of different spices. A whole world of spice opened up to us when we went vegan. Well, we couldn't keep the veganism going, however, and we reverted to vegetarianism, but the cooking lessons learned have stayed with us. I think Jason is a better cook than me, much more intuitive. I'm lucky to have a man that loves to make me meals. Tonight I was pleasantly surprised after returning home *ravished* from teaching a cycling class; Jason had made the most perfect summer meal. Because it is so simple and so extremely delicious, I will share it with you here... Note: these measurements are not exact, as he just "did a little of this and a little of that."
Corn and Cilantro Pesto Pasta
16 oz. whole-wheat rotini pasta
3 ears of corn, steamed & chilled
parmigiano-reggiano cheese, grated
Boil the pasta in salted water. Slice the corn off the cobs. Top the pasta with cilantro pesto (below), chilled corn, and a generous amount of parmigiano cheese. Grab a spot on the deck & enjoy in the cool evening breeze of summer!
Cilantro Pesto
1/4 c. basil
3 c. cilantro
1/2 c. pine nuts
1/2 tsp. dried mint
1/2 tsp. salt
1/2 tsp. pepper
1 T. lemon juice
4 cloves garlic, roughly chopped
Blend all ingredients in food processor, and add 1/2c. extra-virgin olive oil slowly.
Cilantro Pesto
I wish I could've gotten a picture that would do this dish justice. You must try this; it is delectable!! I am one lucky mama.
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