Trapanese Pesto over Pasta 

This simple main course pasta dish is perfect for people on the go. It’s nutrient-dense so it gives you the energy you need to power through a long day and it can be served hot, at room temp or chilled so you can enjoy it anywhere, anytime.

Makes 2-3 servings

Ingredient List:

• 2 cups coarsely chopped fresh herbs, parsley, basil, mint, thyme, etc.
• 1/3 cup blanched almonds
• ½ pound cherry tomatoes, halved
• 2 fresh garlic cloves, coarsely chopped
• Generous pinch crushed red chili flakes
• ¼ cup white miso
• ½ cup extra virgin olive oil
• ½ pound rigatoni pasta, cooked al dente

Step By Step Instructions:

Place all ingredients except olive oil and pasta in a food processor and pulse to create a chunky texture. Slowly add olive oil while pulsing to create a coarsely-textured sauce.

Cook the pasta al dente in salted boiling water. Using a slotted spoon, transfer pasta to a bowl and add pesto to coat the pasta well. 

Cook’s Tip: You will have more pesto than you need. You can put it in the fridge and use it mixed in salads, spread on bread or on more pasta. It will last a few days in the fridge.