What’s better than a quick, colorful and scrumptious recipe using the fresh herbs and veggies from the garden. It’s great alone or paired with grilled or sauteed chicken or tempeh.
Ingredients:
16 oz whole grain liguine or pasta of choice
4 Tbsp extra virgin olive oil
3 pints sungold, cherry or grape tomatoes, halved
3 cloves of garlic, finely minced
1/c tightly packed cup basil leaves, sliced thinly
1/4 tsp sea salt, or to taste
1 tsp black pepper, or to taste
1/2 cup toasted walnuts or seeds of choice, optional
1/4 cup grated dairy or vegan pecorino or parmesan cheese, optional
Warm the olive oil, red pepper flakes and minced garlic in a small heavy frying pan on a very low
heat setting for about 10 minutes.
Meanwhile, cook the pasta according to the directions, but leave slightly al dente, then rinse with cold water
and drain well. Toss with the olive oil mixture, salt, pepper, and basil. Transfer to a serving
platter or bowl. Add the walnuts and cheese. Serve warm or room temperature. Enjoy!