Friday, March 25, 2011

SPAGHETTI WITH HEMPESTO MARINARA

Stuck between two equal but opposite cravings, I was struck with a bolt of inspiration!  Seeking the cool taste of pesto but desiring the warmth and heaviness of my creamy marinara concoction, I decided to try a bit of an experiment and mix the two… giving birth to Whole Grain Spaghetti with Creamy Hempesto Marinara!

The flavors beautifully compliment one another, keeping the opposite in check.  The parmesan and butter in the pesto calm the marinara’s natural acidity, blending together into a creamy and flavorful speckled sauce.  The melted Veggie Shreds (Mozzarella Flavor) help to give the smooth, light sauce a bit of weight so only half as much need be consumed to reach fullness and satisfaction.

The three basic steps:

STEP 1: Boil up 1/3 lb of Barilla Whole Grain Spaghetti (my favorite).  It should be perfect in 7-8 minutes.  Drain.

STEP 2: Hempesto!  Melt 2 tablespoons of Country Crock in the microwave for 15 seconds.  Stir gently.  Take 1 clove of garlic, finely chopped, and add it to the mixture.  Add 3 tablespoons of grated parmesan cheese, 1 tablespoon of dry basil (or 3 teaspoons of fresh basil), 2 tablespoons of hempseed, 4 cranks of seasalt in a grinder, and 10 cranks of black pepper in a grinder.  (Salt and pepper are done to taste, though.  The recipe is just MY taste).  Throw all your ingredients into a Magic Bullet or food processor and grind it down into a thick paste.  Mix that into your pasta a spoonful at a time.  You want it to be lightly coated but not overdone.  There should be some left over for later.

STEP 3: Melt 2 handfuls of Veggie Shreds (Mozarella Flavor) into about 1/4 cup of Francesco Rinaldi Marinara sauce, stirring gently.  Add this mixture to your spaghetti & hempesto until the pasta turns a light pink color.  Add more to taste.

NOTE: If you don’t want or have spaghetti, some lovely penne will do the trick!

If you try this recipe out, leave a photo comment of your creation and let me know how it worked out!

No comments:

Post a Comment