Tuesday Thyme: Creamy Pistachio Pesto over Whole Wheat Pasta

This has a pretty strong flavor so I am not sure how much little kids would enjoy it. I liked everything about it except the olives. I am not really a fan of olives in general. So Sam ate all of my olives. Otherwise, it was delicious. It is also good leftover, which I feel is essential in a recipe.
 
Creamy Pistachio Pesto over Whole Wheat Pasta
source: In the Kitchen the Costco Way
makes 6 servings

15 ounces whole-wheat penne pasta
1/3 c. + 2 T. extra-virgin olive oil, divided
8 cloves roasted garlic (see below for recipe), or 6 cloves raw garlic
3 T. lemon juice
1/2 c. roasted, salted pistachio nuts, shelled, plus 2 T. for garnish
2 1/2 c. packed fresh basil leaves, plus sprig for garnish
1 T. light miso paste, or 3 T. grated Parmesan cheese
1/2 t. sea salt
1/2 t. freshly ground pepper
1 c. cherry tomatoes, sliced in half lengthwise
1/2 c. pitted kalamata olives, sliced into thirds

1. Cook pasta according to package directions. Drain, transfer to a bowl and toss to coat with 2 tablespoons olive oil; set aside.
2. To prepare the pesto, place garlic, 1/3 cup olive oil and lemon juice in a food processor and blend for 15 seconds. Add 1/2 cup pistachios, basil, miso, salt and pepper; blend for 30 seconds, or until smooth.
3. Add pesto to the pasta and toss to coat. Add tomatoes and olives. adjust seasoning.
4. Garnish with a basil spring and remaining pistachios. Serve warm.


Roasted Garlic
Source: The Spice House
makes 1 cup

1 cup peeled garlic cloves
1 cup extra virgin olive oil

1. Preheat the oven to 300 degrees.
2. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
3. Strain the garlic and place in a blender along with 2 Tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil.
4. Cover and store in the refrigerator. Reserve the remaining garlic-infused oil in another container and refrigerate.