Quick lunch, simple pasta with delicious pesto
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ingredients
pcs pasta tagliatelle fresh 3 tbsp parsley pesto pcs sun-dried tomatoes pcs per handful of seeds (pumpkin, sunflower, sesame, olive oil and parmesan
progress
If you ask the kids what to make for lunch, pancakes “flip” for good grades at our house. Since we used to have all ones, we’ve cut back on the pancakes 🙂 Oh, and pasta. The kids like it “plain”, that is, just plain with oil or sprinkled with parmesan cheese. And of course, you can always find spaghetti with ketchup and cheese on the kids menu. Reading the menu in this vein always makes me wince with anger 🙁 No “Italian lover” would ever put ketchup on pasta any more than they would put it on pizza 🙂 And don’t make excuses that it’s great. Because it isn’t. A simple tomato sauce can be made quickly and a million ways, even blending the final stage can hide a lot of veggies the kids wouldn’t otherwise eat 🙂
Nuts like pumpkin and sunflower, are a local, very good and wholesome source of protein. There is about 45% of them per 100g. For us, dark green kernels (peeled) from farmers from the Senec area have been good. I forget what they were called, because we tore the wrapper on the kilo bag in the car before we got home, quite a large part was gone 🙂 The sesame seeds in the recipe are again a rich source of calcium.
I didn’t make the tagliatelle in the pictures at home, but bought some – fresh Italian honest ones with a long tradition. In translation, the manufacturer is called Jano the Frog, so look in the coolers with a dictionary 🙂
Recipes for parsley pesto and sun-dried tomatoes
1.
Set the cooked pasta aside in a bowl with olive oil, toss and cover with a lid to keep it from drying out. Always cook the pasta just before finishing the sauce. Italians always boil the pasta briefly with the sauce, only the “bolognese” is served separately – pure spaghetti, as there are balls of minced meat in the sauce and these are served on top of the spaghetti with the sauce steaming.
2.
But for now, we are preparing pasta with already finished pesto. Put two tablespoons of olive oil, 2PL of pesto in a pan and heat it up by stirring. If you have fresh pesto and are not taking it out of the fridge, just stir it into the hot noodles. Using tweezers, scoop out the pasta and toss in the hot pan with the smashed garlic. Serve on a hot deep plate. Sprinkle with pips, sun-dried tomatoes and grated Parmesan cheese
3.
TIP: vegans beware- blended pumpkin seeds taste very similar to parmesan, try
