Whole Wheat Pesto Pasta With Breadcrumbs Food

WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO

Steps:

• In a large pot of boiling salted water, cook whole-wheat spaghetti until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• Toss pasta with lighter pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve, garnished with shredded basil, if desired.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

WHOLE WHEAT PESTO PANDESAL

Steps:

• Straight Dough Method:
• Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
• Mix for 2 minutes at low speed.
• Add Shortening and Margarine, then mix for 4 minutes at high speed.
• Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
• Ferment for 3 hours.
• Carefully form dough into a long baton shape and roll over bread crumbs.
• Rest for 15 minutes.
• Cut into 30 g pieces, place in baking tins.
• Proof.
• Bake at 180°C until golden brown.

WHOLE-WHEAT PESTO PASTA WITH BREADCRUMBS

Steps:

• In a small saucepan over medium heat, toast the pine nuts or walnuts about 5-10 minutes, until the nuts become fragrant. Be careful and stir the nuts often, as they can burn quickly.
• In the bowl of a food processer, pulse nuts, basil, garlic, salt, pepper, and 1/4 cup olive oil until the basil is very finely chopped but not a fine paste. Scrape into a small bowl and add remaining 1/4 cup olive oil.
• In a pot over high heat, bring four quarts water to a rolling boil. Add pasta and return to a boil.
• Cook according to package directions (about eleven minutes) until pasta is al dente.
• Drain in a collander.
• Return to pot and turn off heat.
• Stir in pesto.
• Toss with breadcrumbs.
• Serve.