Dom and I Have Been Celebrating NATIONAL PASTA MONTH

Dominic and I have gotten "hooked" on Explore Cuisine pasta.

I whipped up the following recipes in the last 2 weeks.  LOVE, LOVE, LOVE this stuff!

These yummy products are made from organic beans, lentils and peas.  Explore Cuisine products are vegan, gluten-free and loaded with plant-based protein, iron, and fiber.

Dairy-Free Pesto Pasta

INGREDIENTS

Pesto

2 cloves garlic

2 cups tightly packed fresh basil

1 cup cashews (soaked overnight, or at least 4 hours, and drained)*

1/4 tsp pink salt

1/3 cup olive oil (or more, depending on the consistency you want)

1-2 cups of baby spinach or mesclun greens (optional)

Pasta

1 package Explore Cuisine Brown Rice Fusilli

1-2 cups frozen peas

FOR THE PASTA

Bring water to a boil, then add in Explore Cuisine Brown Rice Fusilli. Cook for 8-9 minutes.  About 4-5 minutes before the pasta is done cooking, add in the frozen peas to cook at the same time. Then, drain pasta and peas and put in a bowl.

FOR THE PESTO

Put garlic in Vitamix, blender, or food processor and pulse until chopped. Next add basil, and pulse again until it is broken down into small pieces. Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. If using cashews that haven't been soaked, you may want to process on a higher level to get a creamier consistency. Finally, with the motor running, drizzle in the olive oil until completely combined. Spoon the pesto over the pasta and peas, and mix well before serving. Add salt and pepper as needed to taste.

Vegetarian Lemon Pasta Primavera

INGREDIENTS:

8 oz. Explore Cuisine Edamame & Mung Bean Fettuccine

2 T oil

1 c diced onion

1 c yellow bell pepper, diced

1 c diced carrots (about 22 baby carrots)

1 c zucchini, diced

2 c mushrooms, diced

½ c fresh lemon juice (about 3 lemons)

1 t lemon zest

1/3 c heavy whipping cream

1/3 c half and half

1/3 c vegetable broth

½ c fresh parmesan cheese

DIRECTIONS:

In a large skillet over medium heat, warm the oil.

Add in onions, bell pepper and carrots. Sauté until almost soft.

Add in zucchini and mushrooms, sauté until soft. Remove from heat and add in lemon zest.

Prepare Explore Cuisine Edamame & Mung Bean Fettuccine per the directions on the box, drain and set aside.

In a pot bring to a boil the lemon juice, whipping cream, half and half and vegetable broth.

Once boiling, let boil for 1 minute. Then remove from heat and stir in cheese.

Gently combine vegetables, pasta and sauce, toss to mix. Garnish with parsley if you wish.

Season with salt and pepper and ENJOY!

Gang...  Both of these dishes were AMAZING.  I'll be making them again.