So here is a start! My first post ever! An emptying of the fridge recipe… I called it Mediterranean pesto pasta since it’s basically a basil pesto, but instead of the basil I used a bunch of flat-leaved parsley, and the usual garlic, parmesan, pine nuts, extra-virgin olive oil and a few cherry tomatoes. How simple! Just because it’s simple doesn’t mean it doesn’t deserve a spot at the top of my pasta favorites.
The good of a simple herb called Parsley: A friend of mine, a nurse, told me he lost tremendous amount of weight by drinking some parsley tea daily. Apparently parsley has many healthy properties, it eliminates toxins, helps reduce high blood pressure and respiratory problems, it stimulates the system, it’s a diuretic and it’s an anti-infectious. So basically, we should be going “full on” parsley in our lives in order to live to be 200 years old.
Mediterranean pesto pasta
Let’s see… it’s a recipe for 2 normal portions or for 1 ogre.
Preparation under 20 min.
- 250g of any kind of dry pasta
- 50ml or 3 tbs of top notch extra-virgin olive oil
- a bunch of flat-leaved parsley (2 full hands)
- 1 garlic clove
- parmesan Reggiano to your needs
- a splash of fresh lemon juice
- a bunch of cherry tomatoes
- salt and pepper
- Simply put everything, except the tomatoes,in a mixer. Add more olive oil if too thick
- Cook the pasta to your taste, or regenerate your leftovers of plain pasta from the fridge in SALTY boiling water
- Drain and mix everything together
- Add the tomatoes,salt, pepper and serve.