SYSCO Cookbook

Sysco CookbookAlmond Pesto PastaAmerican Italian Pasta CompanyYield: 4–6 servings1 box whole-wheat spaghetti3 garlic cloves, crushed1/4 c. sliced almonds, toasted1/3 c. extra virgin olive oil1 c. fresh basil, stems removed1 c. grated Parmesan cheeseSalt and pepper to tasteCook pasta according to package directions. Combinegarlic and almonds in a food processor or blender.Process for 10 seconds or until ingredients are finelychopped. Add olive oil and basil and process or blendfor 20 seconds.Place the mixture into a large bowl and stir in gratedParmesan cheese. Toss the hot pasta into the pestomixture. Toss to coat and season to taste with salt andpepper. Serve immediately.If desired, add the following before serving:1/2 lb. of cooked, grilled chicken breast andsteamed vegetables.Cooking TipsFill your pasta pot with a generous amount ofwater, which washes starch away from the pasta’ssurface as it cooks. It’s also important to stirduring the first minute or two of cooking andadd salt instead of oil. Salt controls the level ofthe boiling water and adds flavor to the pasta,without making it greasy and too slippery tohold sauce.20 SYSCO TODAY Winter 2008