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Publisher: Quintessential Health Publishing © 2009 by Quintessence Challis ISIN: B002JPITF2 |
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Reprinted with permission from the author, Quintessence Challis.
Tomato, Basil, and Roasted Pine Nut Penne
Serves 6-8; 30 minutes or under!; GF (with substitution)/SF
Know any people with bad attitudes about vegan food? This dish will totally mess with their heads. Put some "Green Bread" (page 69), "Spinach Strawberry Salad" (page 104), and "Chocolate Bliss Pie" (page 232) on the table as well and you may even score yourself some stalkers. Also, because this sauce isn’t cooked, you can throw this entrée together in about twenty minutes!
Ingredients
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Directions
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Cook the pasta according to the directions on its former home.
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While the penne is cooking, you can toss the sauce together. First, wash the tomatoes and cut them in half. Place them in the largest bowl you have. No bowl is too big.
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Add the chopped kalamatas, garlic, oil, lemon juice, balsamic vinegar, salt, and pepper to the giant bowl. Gently toss well to combine.
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Toast the pine nuts in a dry pan over medium-low heat until they are aromatic and lightly browned, shaking the pan often so that they cook evenly. Watch them closely, as this process will take well under 5 minutes. As soon as they are done, remove them from heat and set aside.
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When the pasta is al dente, drain it well in a colander or strainer. Add it to the big bowl and toss it with the sauce. Mix well to combine. Add the pine nuts and basil. Toss lightly and serve immediately. Gloat.