Penne and Pesto

Penne and Pesto

Ingredients:
¼ cup toasted pine nuts or walnuts
2 cups fresh basil leaves
1 clove garlic
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
12 ounces brown rice pasta (such as penne or fusilli)

Directions:
In a food processor, pulse the nuts until finely ground. Add the basil, garlic, salt, and pepper and pulse
until finely chopped. With the food processor running, add the oil in a slow stream until the pesto
reaches the desired consistency.
Prepare the pasta according to package directions. Divide the pasta among 4 bowls and top each with
some of the pesto.
Makes 4 servings
DINNER
DAY
9
Black Bean Tostadas with Salsa
Spicy black beans are great on toasted tortillas, topped with homemade salsa. Toasting the
tortillas in the oven makes them crispy and aromatic. This is one of my go-to meals on busy
weeknights when I don’t have a lot of time to pull dinner together.
TOTAL TIME: 20 MINUTES
SALSA