Well, summer finally made it to Southern California. It’s about time. It was about 99 in the Valley yesterday so I couldn’t wait to get home to my 79 in Santa Monica. Even then, that’s pretty warm for the beach and Tom would’ve given me a really hard time if I turned the oven on! So this dish was super easy and cool with a nice salad along side of it. Hope you enjoy it–Tom, like always, said it was the best dish I made yet!
GRAPE TOMATO AND PESTO PASTA1 cup basil leaves
3 cloves garlic, crushed
1/4 cup Parmesan cheese, plus a few curls for the top
juice of one lemon
1 T olive oil, (optional)
1/4-1/2 cup chicken broth
20 grape tomatoes, halved
2 packages Tofu Shirataki Angel Hair noodles, boiled for 5 minutes and rinsed well
Put the first 5 ingredients into a blender or food processor. Slowly add the broth, a little at a time, til it reaches your desired consistency. Add pesto to noodles and warm over low heat in a saucepan, stirring in the tomatoes in the last 2 minutes. You can add chicken to the dish for more protein but I enjoyed it without last night.