Graziella Baratta, Ms United States 2008 shares a simple summer pesto recipe that's no only yummy but healthy! Cook it up hot in a cool 10 minutes!
Whole grain spaghetti
12 Ounce, boil (Whole grain spelt pasta used)
For the pesto sauce
1 Clove (5 gm), chopped
2 Cup (32 tbs)
Extra virgin olive oil
3⁄4 Cup (12 tbs)
Salt and pepper
Pecorino romano cheese/Parmigiano reggiano cheese
1⁄4 Cup (4 tbs), grated
1. In a blender blend the garlic, basil, extra virgin oil, salt and pepper, until you get a smooth sauce like consistency.
2. Boil the pasta in salted water until al dente, once done drain and toss it with the pesto sauce.
3. Serve the cool summer pesto along with some grated pecorino romano cheese on top.