Pasta Verde – Our school lunch recipe wagon presents a summer meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Pasta Verde
SCHOOL LUNCH WAGON: Pasta Verde
This pasta topped with classic pesto sauce goes well with simple bruschetta: Italian bread covered with chopped tomatoes lightly tossed with basil, vinegar and olive oil.
1 pound rotelle or fusilli (we’ll shaped or corkscrew shaped) Pasta
½ cup parsley
2 cloves garlic, halved
½ cup olive oil
1 fresh basil (do not use dried)
1/3 cop grated Parmesan cheese
Salt and ground pepper to taste
In a stock pot, Bring 4 quarts of water to a boil. Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile, using a food processor or electric blender, finely chopped garlic and nuts. Add parsley, basil and oil; process until the herbs are puréed. Add cheese and processed just until well mixed. Season the mixture with salt-and-pepper.
Drain the pasta thoroughly and transfer it to a serving bowl. Toss gently with the sauce until well mixed. Sprinkle with additional Parmesan cheese. Pack in a heated lunchbox for a hot lunch to go.
HAPPY BACK TO SCHOOL YEAR!
SCHOOL LUNCH CHEF