Whole Wheat Pasta with Asparagus Pesto

I don't make that much pasta as I often associate it with empty calories and decadent meals.  Although I consider myself a huge foodie, I'm very self-conscious of what I eat and how much I eat.  Thus, pasta is frequently one of those calorie-rich, nutrient-absent meals that most Americans gorge themselves on because it's clearly "good."  And I'm not the only one who thinks this way: Russ, a podcaster from Fat 2 Fit Radio, once said (and I paraphrase): "I don't often think of making pasta dishes because...well...they're just not that good for you."

Russ's comment was actually said in defense of a healthy pasta dish and I feel that if he had tried and read about this recipe, he too would be a believer in healthy pasta.  Here's why this pasta dish is different: whole wheat pasta instead of regular white pasta, pesto instead of white sauce, and smaller servings instead of the "eat until you're can't breathe" mentality round the dish out at about 400-450 calories max.

This dish is healthy, green (and we should strive to eat all things green!), and clearly delicious.

Whole Wheat Pasta with Asparagus Pesto
This recipe comes from nowhere in particular, but if you're looking for a recipe that combines pesto (any form) with pasta, see Elise Bauer's "Asparagus Pesto with Pasta" for an example.

Ingredients:
* 1 serving Whole Wheat Pasta, Spaghetti
* 2-3 tablespoons asparagus pesto, see recipe here (made with Vom Fass Basil Olive Oil)

1.) Begin by bringing a medium pot of water to a boil.  Season water with 1 tablespoon salt.  Remember, Italian cooks believe that good pasta should have flavor, and the way in which to get that flavor is to make pasta water taste like sea water.

2.) Add whole wheat pasta and cook until tender, but still firm (al dente).  Always tatse pasta before it's done--there's nothing worse than uncooked pasta.

3.) Remove from heat and strain.  I prefer not to give whole wheat pasta a cold water bath (frankly, it doesn't need it).

4.) Place on serving dish.

5.) Add 2-3 dollops of pesto.  Mix to integrate and enjoy! Makes 1 serving.

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Basil Infused Olive Oil

I must say that when you spend 20 minutes tasting exotic olive oils at Vom Fass (truffle oil, basil oil, orange oil, chili oil), you become inspired to make your own.  Flavored and infused olive oils take cooking to a whole other level--no longer does one need to add basil to a dish, or orange zest, they merely need to use an infusion that combines both ingredients and flavors.  Infused oils are an incredible asset to recipes because of their ability to transport flavors with intensity and quantity.

Feel free to buy the more expensive oils from Vom Fass (I'm a HUGE fan), and you'll get what you paid for--infused oils straight from casks that have been infused for months and by professionals are certainly the way to go if you can afford it.  But, when money, time, and Vom Fass is not at your disposal, try this recipe to make an easy and flavorful oil infusing one of my favorite ingredients: BASIL.  Use Basil Infused Olive Oil for pesto, pasta, roasted vegetables and asparagus, and other clearly delicious treats.

Basil Infused Olive Oil
This recipe comes from Epicurious.com and is a standard olive oil  infusion recipe.  Chop and pack olive oil with a fresh herb like Basil (or Rosemary, or Thyme), allow to sit for two weeks or more, and you'll have a cooking ingredient that's flavorful and extra tasty.


Ingredients:
* 4 cups extra virgin olive oil
* 2 cups packed and chopped basil

1.) Clean a glass jar that will hold 4 cups of infused olive oil.

2.) Add four cups olive oil to the jar.

3.) Chop basil.

4.) Add basil to olive oil.

5.) Stir to integrate and add lid to jar.  Allow to sit for infusion at room temperature for two weeks or more.  The longer the recipe sits, the better the taste and intensity of the infusion.  Enjoy!

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Perfect Pesto

Is there anything more flavorful, useful in the kitchen/one's recipes, or delightful than pesto? I think not! Last night, I made a batch of what I like to call the "perfect pesto" recipe.  I've tried several pesto recipes before, and although they are primarily the same, this one is just right in terms of cooking ratios.  Plus, it's one of the most dynamic ingredients you have in your kitchen: you can put it on toast, crackers, pizza, grilled cheese, pasta, anything really and the food always tastes 100% richer without the fatty content of butter, butter, butter.  Why? Well, unlike most American recipes that call for butter, Pesto calls for a combination of olive oil, Parmesan, pine nuts/pistachios, basil, garlic, and salt and pepper to taste.  Olive oil, unlike butter, is one of those super foods you're always being encouraged to eat--it's rich in good fats and just makes everything taste better.  Try this pesto recipe for any of the food ideas above (or the recent post "Na'an with Pesto, Asparagus, and Salad") and please hop over to Simply Recipes where many yummy pasta + pesto + other Clearly Delicious recipes can be found.

Perfect Pesto
Like many of my recipes, this one comes from Elise Bauer over at Simply Recipes and can be found here.  However, I must say, before I began using Elise's ratios outlined below, I was using a pretty similar universal pesto recipe--Parmesan, olive oil, pistachios, garlic, basil, and salt and pepper to taste.  However, I'm practically in love with Elise's ratio version as it comes out perfectly every time.  NOTE: You can use pinenuts as I do below, but pistachios are a wonderful substitute as are chopped walnuts.  Sometimes pine nuts can be difficult to find in stores (not to mention rather pricey), and other nuts are more likely to be in your pantry.

* 2 cups basil, chopped
* 1/2 cup Parmesan, freshly grated
* 1/2 cup Olive Oil (I prefer Extra Virgin)
* 1/3 cup Pine Nuts, or Pistachios
* 3 medium garlic cloves minced, or pressed
* salt and pepper to taste

1.) Begin by washing and roughly chopping basil.  Place prepared basil in a mixing bowl.  NOTE: You may wish to remove any nobby/woody stems from the basil so that they don't get mixed in with this recipe.  Although extra nutrients, they add little in flavor and sometimes retain an unwanted texture in the final product.  Remove stems before chopping.
2.) Add chopped pine nuts/pistachios, parmesan, olive oil, and garlic.  Mix to integrate.  Salt and pepper to taste.
3.) Now, add these ingredients either into a blender or a food processor (if you have one).  Mix to puree.
4.) Serve on toasted baguette, pizza, grilled cheese, croque monsieur, pasta etc.  Enjoy!


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Cucumber Salad

I don't think I can ever really communicate to someone how much I love vegetables.  I love them, I crave them.  If vegetables were a man, well...wait, that's an awful analogy! Let's just say I'd sprinkle him with dill just like this recipe for a cucumber salad.

A simple cucumber salad is beyond easy to make, and a fabulous crowd pleaser.  Most people are not like me and they don't like their vegetables.  But put a clean, crisp summer salad in front of them (even in the cold of winter) and they'll definitely try it.  If seasoned correctly--with a combination of kitchen herbs like dill, basil, or rosemary--you'll have a chic mixture fit for an appetizer, hor devour, or snack.


Cucumber Salad
Like many of my recipes, the original version of this recipe comes from Elise Bauer over at Simply Recipes.  However, I have added several other seasonings and upped the number of ingredients and cucumbers.  It makes for a fresh, flavorful take on the original cucumber salad.  Very tasty!

*3-4 medium-large English cucumbers, peeled and cut into circular slices
*2 tablespoons fresh dill, chopped
*3 tablespoons rice wine vinegar
*1 tablespoon Worcestershire sauce
*salt and pepper to taste

1.) Peel and cut cucumbers.  If you're one of those people who like to eat cucumbers with the skins on, please don't for this recipe.  Depending on the time of year, or crop the cucumbers grew in, it's highly possible you'll do the recipe damage by keeping the skins.  Why? Well, as many people know, cucumber skins (especially English cucumber skins) can be just plain bitter.  While preparing this recipe, I tasted a small end piece from one of the cucumbers and almost couldn't eat it! It was so bitter!
2.)  Once you have chopped the cucumbers into circular slices, halve the slices.
3.) Add dill, vinegar, and Worcestershire sauce. Mix to integrate by tossing with hands.
4.) Salt and pepper to taste, and chill for several hours before serving.  Enjoy!


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