Farfalle with Sundried Tomato-Mint Pesto

February 21st, 2013 2:21 pm by Kelly Garbato

2013-02-15 - VI Farfalle with Mint Pesto - 0010

…with a side of Fresh Broccoli Marinara! Both recipes from Donna Klein’s Vegan Italiano, naturally. (I seem to be incapable of cooking from more than one book at once.)

The pesto is okay, though a little strong; next time around, I might try it with a full pound of pasta instead of just twelve ounces. Or maybe I just found the mint a little overpowering? I don’t know! For what it’s worth, Shane loved it.

At first glance, I mistook the Broccoli Marinara for a sauce – turns out it’s really side o’ veggies, though it could very easily be turned into a proper sauce with a few tweaks: double the canned tomatoes, chop the broccoli a bit more coarsely, maybe add a few tablespoons of tomato paste and some oregano and basil. Pour on top of bow tie pasta or something similarly small and bite-sized and voila, dinner is served.

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