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Brown Rice Pesto Pasta

Pesto is a fun, easy sauce to make. It is full of chlorophyll and protein. The miso and pine nuts give it a “cheesy” flavor. Pesto tastes great on anything from brown rice pasta and quinoa, to homemade pizza crust, wraps or simply as a dip for veggies. If beans are added to this recipe it will give your pasta a hearty boost of protein and fiber and make each bowl of pasta more filling!
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Prep Time 5 days
Cook Time 25 days
Servings: 8
Calories: 302
Ingredients Equipment Method

Ingredients
  

  • 2 Cups Fresh Basil
  • 1/4 Cup Olive Oil
  • 1-2 Cloves Garlic
  • 2 tbsp Lemon Juice
  • 1 tsp Mellow Rice Miso
  • 1 tbsp Honey
  • 1/4 Cup Pine nuts or Walnuts
  • Salt and Pepper to Taste
  • 1 Pkg Brown Rice Pasta
  • 3-5 Portobello Mushrooms Sliced, use Cone #4
  • 2 tbsp Balsamic Vinegar
  • 1 Bunch Spinach

Equipment

  • Saladmaster Food Processor
  • Saladmaster 3 Qt./2.8 L Sauce Pan with Cover
  • Saladmaster Qt./4.7 L Roaster with Cover
  • Saladmaster 11" Large Skillet with Cover
  • Saladmaster medium mixing bowl
  • Saladmaster Bake and Roast Pan (9 x 13)

Method
 

  1. Grind the nuts in a food processor. Add the remaining ingredients and process for a few minutes until well combined. Set aside.
  2. Spread on the Bake and Roast Pan (9x13) and roast in the oven for 15 - 20 minutes at 300°F/150°C. Or sauté in the 11" Large Skillet for 5 - 10 minutes.
  3. In a 5 Qt./4.7 L Roaster, on a medium or low heat combine the pesto with the cooked pasta. Add in the mushrooms and spinach.
  4. Stir a few minutes until the spinach has wilted and is cooked into the pasta.