Articles with 'fresh basil'


Gluten-Free Rice Pasta with Fresh Pesto

 
pasta5
  • Rice pasta (elbows, spirals or other)
  • 2 cups fresh basil leaves, washed
  • 2 garlic cloves, peeled
  • 1/3 cup pine nuts
  • 1/4 cup grated reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • Grated Parmigiano cheese

Cook pasta according to the directions on the package.  While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta when it’s ready and mix with pesto sauce. Garnish with freshly grated parmigiano cheese.

(2 votes, average: 5.00 out of 5)
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Kamut Pasta with Summer Pesto

 

Cook pasta according to the directions on the package.  While pasta is cooking, wash the basil and blanch it quickly (1-2 mins) in boiling salted water. Drain basil leaves and squeeze out the excess water. Put basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta when it’s ready and mix with pesto sauce.

(1 votes, average: 5.00 out of 5)
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Sauteed Summer Squash, Cherry Tomatoes and Fresh Basil

 

  • 1/2 tbsp. grass-fed butter
  • 1 tbsp. olive oil
  • 2-3 yellow summer squash, cut into quarter inch thick rounds
  • 1 clove garlic, peeled and minced
  • 3-4 cherry or grape tomatoes, whole or halved
  • 2-3 leaves fresh basil, sliced thin (can use a tsp. of minced parsley)
  • Sea salt
  • Parmesan cheese, grated (optional)

Procedure:

  1. Put olive oil and butter into a frying pan on medium high heat
  2. Add summer squash, garlic, tomatoes and a couple pinches of sea salt
  3. Saute 3-5 minutes
  4. Add fresh basil into the pan and toss with vegetables.
  5. Garnish with grated parmesan cheese.
(4 votes, average: 5.00 out of 5)
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Gluten Free Pasta Puttanesca

 
Two bowls of pasta with forks and spoons, on modern wood table.
  • 3-4 Anchovies
  • 3 garlic cloves, peeled and minced
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1 tbsp. tomato paste
  • 1 onion, peeled and cut into thin crescents
  • 1/2 head cauliflower, florets
  • 6-7 black olives, pitted and sliced thin
  • 1 tbsp. capers
  • 15 ounce can of diced tomatoes
  • 2 tbsp. fresh basil, minced
  • 1 tsp. oregano
  • 1 tsp. thyme
  • Sea Salt
  • Whole grain gluten-free pasta (quinoa pasta)
  • Grated Parmesan cheese


Saute anchovies, garlic and onion in olive oil for 2-3 minutes.  Combine tomato paste and water and add to the pan.  Toss in cauliflower florets, capers, basil, tomatoes, oregano, thyme, olives, and a pinch of sea salt.  Cover and cook on a medium heat until cauliflower is soft (7-10 minutes).  Pour sauce and vegetables over cooked pasta. Garnish with grated cheese.

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Rice Salad Italiano!

 
  • 1 cup water
  • 1 red onion, peeled and diced
  • 2 carrots, diced
  • 1 yellow summer squash, diced
  • 1/2 red pepper, diced
  • 2 garlic scapes, diced
  • 3 cups long grain brown rice, cooked
  • 1/3 cup olive oil
  • 2 tbsp. balasamic vinegar
  • Juice and zest of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp. fresh basil, minced
  • 1/2 tbsp. fresh oregano, minced
  • 1/4 tsp. sea salt
  • 1-2 dashes of black pepper

Bring water to a boil and quickly blanch onion for 30 seconds.  Remove with a slotted spoon and let drain in a colander.  Repeat the blanching process with carrots for 2-3 minutes, and squash for 30-60 seconds.  Combine the cooked vegetables, diced red pepper, cooked rice and garlic scape.  Whisk olive oil, vinegar, lemon juic, garlic, basi, oregano, sea salt and black pepper.  Coat the salad evenly.

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