Last week for our bean challenge we had home-made pesto with pasta and garbanzo beans (my favorite bean of all time, for those who are keeping track).
The pesto sauce was the recipe from the Moosewood Cookbook. Thanks Sarah, for the reminder of where this recipe resides! Fresh parsley from the garden, fresh basil, pine nuts and almonds, olive oil, garlic, parmesan, and a good helping of melted butter – all blended together in a food processor. It’s delicious and easy to make.
Here’s a little tip about pesto. Earlier in the week, I made enough for 2 batches, so I froze one. I then thawed the pesto in the fridge overnight. I reheated the pesto in the frying pan, along with the pasta, and suddenly realized the cheese was melting and sticking to the pan. So, my advice is, don’t put pesto in a frying pan, unless you like clumpy cheese!
Also, I made some garlic bread, based on this recipe. Lemon zest is a great “secret ingredient”. We didn’t have french bread, so I used slices of whole grain bread (healthier, I suppose.)
I cut the crusts off of 2 slices of bread (a pizza cutter works well), then tore them up and put it in a roasting pan with some olive oil and salt (375 degrees for 8 – 10 minutes). This is to top the pasta with a little crunch. The result is about 1 cup of crusty bread crumbs (next to small lemon to show scale).