PALEO & WHOLE30 FRESH PASTA WITH PISTACHIO PESTO

PALEO & WHOLE30 FRESH PASTA WITH PISTACHIO PESTO
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PALEO & WHOLE30 FRESH PASTA WITH PISTACHIO PESTO

PALEO & WHOLE30 PISTACHIO PESTO

Suffering without a bowl of pasta on this PALEO & WHOLE30 diet is now a thing of the past!

I remember the first time I ever tasted pasta smothered in pesto. It was 1988. I was managing a fitness center located in The Village in downtown Toronto. I had ordered this pesto dish from the menu of Ciao Restaurant. This little Italian café catered to Toronto’s gay community located in The Village at Church and Wellesley. The Village is an enclave for Toronto’s gay community. It has bustling cafes, eateries, and bars. This area is also known for its week-long, offbeat Halloween celebrations and buzzy club scene. In June, the neighbourhood celebrates Toronto Pride Month with concerts, parties, and parades.

Tasting the pesto tossed with al dente pasta felt as though I had reached culinary bliss. I have been enjoying various versions of pesto ever since, using all sorts of nuts, herbs, and other complementary ingredients.

Originating in Genoa, northern Italy, pesto was prepared with crushed garlic, basil, olive oil, European pine nuts, and true Parmigiano-Reggiano cheese made from sheep’s milk. I love this version, but cheese is not part of a Paleo diet. For some folks, cheese also contributes toward inflammation.

You can add pesto to a whole array of foods. I remember enjoying pesto fries with a chilled glass of fatty Chardonnay in Napa Valley! Pesto complements gnocchi, gnudi, chicken, salmon, meatballs, burgers, cream sauces, pizza, salads, and so much more.

RECIPE TASTE PROFILE

This pesto recipe is vegan and does not contain cheese. It’s predominant taste, flavour, and chemosensory sensations are fatty (mouthfeel), nutty, herbaceous and garlicky.

DIRTY-BIRDY WINE NOTES: For Paleo, Whole 30 not-so-strict lifestyle:

With the predominant sensations being fatty, nutty, herbaceous, and garlic, along with the density of grain-free noodles, this dish requires a bit, fat, white wine. Examples are barrel fermented and aged Chardonnay or Fume Blanc. We need a wine with higher alcohol (14%) which provides that extra viscosity. Viscosity occurs on the palate as creaminess or fattiness. A big, fat, white wine will be able to match the fattiness of this dish. We also want a wine with a good backbone of acidity to marry well with the lemon tanginess and herbaceous notes in this pesto.

HEALTH BENEFITS OF BASIL:

This little jar of deliciousness is also packed with nutrition. Fresh basil, the key to pesto, is super healthy, helping us:

• Digest better
• Reduces inflammation
• Helps to fight free radical activity in the body
• Helps fight depression
• Helps us to manage diabetes
• Supports liver function
• Helps to detoxify the body
• Helps to promote a healthy gut.

HEALTH BENEFITS OF PISTACHIOS:

Pistachios are just as healthy for us. They are:

• Loaded with nutrients
• High in antioxidants
• Low in calories yet high in protein
• Help contribute to weight loss
• Help promote healthy gut bacteria
• Help to lower bad cholesterol
• Help to lower blood pressure
• Help promote blood vessel health
• Help to lower blood sugar

STORING PESTO

This pesto can be refrigerated for up to five days. Pour into a sterilized, airtight glass jar. Pour a little olive oil on top to cover the surface. You can also freeze this pesto.

MAKING GRAIN-FREE FRESH PASTA NOODLES 

*I have included a recipe and instructional video below on how to make FRESH DOH grain and gluten-free fresh pasta.  FRESH DOH Grain and Gluten-Free Fresh Pasta Dough Mix requires water only and a few minutes to roll out the DOH and boil the noodles for 3 minutes.  Roll by hand, not with a pasta machine.  Remember, the noodles don’t have gluten elasticity!  Don’t roll them too thin or narrow.  They will break.  But if they do, no worries.  Broken noodles taste just as delicious.  The noodles are thick and chewy and ideal for this pesto. The noodles have their very own taste profile — dense, chewy, and flavourful.    

I hope you enjoy this recipe using the FRESH DOH fresh pasta dough mix, available on Amazon in North America.  

https://freshdoh.com/fresh-doh-shop

Make noodles as per FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix package directions. Boil noodles for 3 minutes. When noodles float to the water’s surface, drain and rinse under hot water. Coat with oil. Set aside.

SECRETS TO MAKING PERFECT DOH:

Follow package directions and always measure! When working with FRESH DOH think of yourself as a “baker”, not a cook. If you don’t measure exactly, you won’t get the right DOH results.

Grain and gluten-free dough (in general) is NOT FORGIVING like wheat dough. Why? Because gluten gives dough its elasticity and that’s why pizza makers can fling a pizza crust above their heads and catch it without any dough breakage.

Without gluten, grain-free DOH has little forgiveness. So follow the directions and refrain from rolling the DOH too thin. If the DOH is too thin you’ll have a challenge cutting and picking up the noodles without breaking them.  

The noodles expand in boiling water so cut them thinner than usual.

Make the other noodle shapes like rotini smaller than usual. They will also expand in size in boiling water.

Using a food processor or mixer (rather than by hand) makes the process of making the DOH easier, faster, and better incorporated.

Be gentle in working with both raw and boiled noodles as they can easily break.

Even if noodles break, they are JUST as tasty. In fact, some dishes call for broken noodles!

  • Author: FRESHDOH
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25
  • Yield: 4 1x
  • Category: PALEO & WHOLE30
  • Method: BOILING
  • Cuisine: DINNER
  • Diet: Gluten Free
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Ingredients

1.5 cups fresh basil
1/2 cup salt-free pistachios
1 teaspoon freshly squeezed lemon juice
3 large clove of garlic, minced

1/2 cup homemade Paleo & Whole30 Vegan Parmesan*

1/4 teaspoon sea salt

Freshly ground black pepper to taste

1/2 cup extra virgin olive oil

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix 1 teaspoon vegetable oil*

*

*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-vegan-parmesan

Instructions

Place all ingredients to your food processor and process until either chunky or smooth. Start with about 1/3 cup of olive oil and add more as needed, until the desired consistency is reached. Adjust seasoning.  Set aside.

Make noodles as per FRESH DOUGH Fresh Pasta Dough Mix package directions. Boil for 3 minutes.  When noodles float to the water’s surface.  Drain and rinse under hot water.  Add pesto as desired.  Serve hot. 

 

Notes

You can make pesto from a variety of herbs and nuts.

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