08 junho 2014

Linguine with Zucchini. almond and mint pesto



-3 tablespoons olive oil
-1/3 cup silvered almonds
-1 1/2 clove garlic
-2 tablespoons chopped parsley
-1/2 cup chopped blanced almond
-2 leafs of kale
-1 cup of grated parmesan cheese
-2/3 cup olive oil, plus extra for drizzling
-spaghetti or linguine
-salt and pepper

Directions:
Toast almonds until brown, and leave aside
Halve zucchine and boil in a big pan with salt for 8 minutes. Save the water for the pasta.
Put the zucchine, mint leaves, garlic, kale almonds, olive oil in a processor. Add more olive oil if needed.
Cook pasta and , spoon the pesto over and drizzle with olive oil. Garnish with almonds and serve immediatly.


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Berkeley, CA, United States
Bianca Omena has been studying yoga for ten years and teaching for seven. She was initiated in Mantra Yoga Meditation from Swami Devanad Jhi Maharaj and has studied classical Hatha and Ashtanga Vinyasa Yoga. Since 2008 she has been studying Shadow Yoga with Scott Blossom, Mark Horner, Zhander Remete and Emma Balnaves. Bianca believes that yoga is a path to learn about patterns, attachments, and fears; and through a continuous practice anyone can take responsibility for their own growth and self-realization. Bianca’s classes are focused on fundamental principals of Hatha Yoga. She likes to bring awareness to the movement of vinyasa and to the energy flow of the body.

Destino

O que for a profundeza do teu ser, assim será o teu desejo.
O que for o teu desejo, assim será a sua vontade.
O que for a sua vontade, assim serão os seus atos,
o que forem os seus atos,
assim será o seu destino"