Posts Tagged ‘basil pesto’

Meet Adrienne Terzouli…Business Owner, Chef, Teacher, Blogger, friend…and now guest blogger for Super Shegan!   Adrienne and I met through a mutual friend (Aloha JILL) in Hawaii and the three of us quickly coined the term “only-child soul mates”, so naturally we had to stick together :)  Adrienne is really witty.  Having conversations with her is pure fun..this transitions into her writing…While I know her degree from Hofstra (English Literature and Creative Writing) taught her a thing or two, I also know she’s just naturally good at it!  Adrienne is also naturally good in the culinary world, but she backs it up with a degree from Johnson and Wales University.  Adrienne started her own business “Edible Events NY” so if you’re looking for an amazing caterer…look no further…and maybe give her a little love on facebook!  Lastly, Adrienne also has a lot of minds for molding…she’s a culinary teacher in NY…and guess what…she has a degree for that too!  She’s just completed Grad School at Wagner College with a focus on Adolescent Education/Special Education.  So how in the world she agreed to make time to guest blog on my site is beyond me…..Let’s just all say it together on a count of 3….ONE….TWO…THREE…..”OVER ACHIEVER”.  It’s totally in a good way Adrienne!  YOU my “only-child soul-mate”…YOU ROCK!  Thanks for taking the time to put together a recipe and do a little ditty on it!  Hope you come back soon!


Angel Hair Pasta with Fresh Basil Pesto and Grape Tomatoes

Capelli d’angelo; it even sounds fancy.  But then again, the Italians can make anything sound fancy (even the curse words).  That being said, if I had to pick just one pasta to eat every day for the rest of my life, it would have to be Angel Hair pasta, or “capelli d’angelo.”  Not spaghetti, not linguini, but the often forgotten pasta of the pack, angel hair are thin, fragile pieces of heaven, about .8 mm in diameter and in my opinion best utilized in light pasta dishes.  Hands down, my favorite dish with angel hair pasta includes a fresh basil pesto and grape tomatoes.  It is so delicious, there really are no words.  OK, let me not be so dramatic, but it really is pretty damn good.  When I first became a vegetarian I lived off of this dish and added all sorts of fresh veggies when I needed a new twist.  Once you have the basics down of what makes a great pesto, you can add it to so many dishes.  And the BEST part, there is no actual “cooking” involved when making pesto, so for anyone who says they can’t cook or just won’t, give this a try.  Please :)

OK, enough of my chatter, now on to the actual dish.

Shopping List:

1 pound of Angel Hair pasta (I LOVE Barilla- but you can use any brand you like)
½ cup of Kosher salt

4 cups fresh Basil Leaves, washed and dried
1 cup Nutritional Yeast
1 cup Extra Virgin Olive Oil, plus 1 tbs
1/2 – 3/4 cup pine nuts or walnuts
6 medium sized garlic cloves, plus 1 clove minced
Salt and freshly ground black pepper to taste

1 container of grape tomatoes, washed and halved

Method of Prep:

Bring a pot of water to a rolling boil.  Add a ½ cup of kosher salt and drop in Angel Hair pasta.  Meanwhile, in a food processor pulse together the basil and nuts a few times, add garlic and pulse a few more times.  While the food processor is on, slowly stream in the olive oil, pausing briefly to scrape down the sides with a rubber spatula.  When the ingredients are well combined, add the nutritional yeast and pulse a final time.  Add salt and pepper to taste.

In a small sauté pan, over medium heat, add 1 tbs of olive oil and minced garlic (be careful not to burn the garlic- it will turn bitter- gross).  Add grape tomatoes and sauté lightly to allow the tomatoes to pick up the garlic and olive oil flavor.

Drain the pasta and place in a serving bowl.  Add the pesto to the pasta and top with sautéed tomatoes.

Serve and enjoy !!


Huge thanks to Adrienne!  This is a pasta I plan on making more often, and I also plan on playing around with the pesto…Maybe I’ll put it on EVERYTHING!

I’ll be taking some days off away from the blog….tomorrow morning bright and early I’m heading to CA for a few days shoot…so I’ll be off the grid….kind of :)  Enjoy your week!


Christie :)


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Now before you think I’ve gone way off my rocker, know that summer rolls can be consumed in the winter…especially when one of the ingredients is in fact a winter vegetable…BEETS!  Continuing on with the Vitamin C trend (See the POS-C Smoothie) for the flu season, I thought this might be a good addition :)  Beets also boast a unique phytonutrient called betalain.  So were talking antioxidant, anti-inflammatory, and detoxification support from beets.  You’ll want to be careful when adding heat to the beets because you can damage the betalain…15 minutes of steaming and 60 minutes of roasting are recommended.  Beets also put a good fight up against cancer.  So next time you’re at the dinner table, ask someone to pass the BEETS!

Some of you might be thinking about how messy beets are…It’s true, they can really stain your hands.  Try using gloves the next time you’re preparing beets.  Trader Joes sells beets already prepared if you’re into that, although I have no idea how long the beets endured the heat if you’re worried about losing the betalain.

Before you throw away all of those leafy greens from the beets, rinse them off and steam the greens just like you would spinach.  I like to add a dash…ok, a really big splash of vinegar to them :)

Now, onto the summer rolls…I snagged this recipe from the “Clean Food” recipe book I used for a majority of my summer time postings.

Summer Rolls with Lemon Basil Pesto


8-10 rice or tapioca spring roll wrappers  (I snagged some from amazon which happened to arrive on my doorstep the same day!)

2 cups sprouts of choice, rinsed and patted dry

2 avocados, peeled, pitted and sliced lengthwise

1 large red beet, peeled and julienned

3 carrots, julienned

Shallow bowl or plate of hot water and towels

Lemon Basil Pesto

1 cup fresh lemon balm – yeah…I had NO idea where to find the fresh kind so I bought the dried spice in a Health Food Store

1 cup fresh basil leaves

1/2 cup fresh mint leaves

1 cup toasted pine nuts

1/2 cup extra virgin olive oil

1/2 teaspoon sea salt


Prepare all vegetables and lay everything out ready for assembly in the following order:  wrappers, bowl of water, sprouts, avocados, beets, carrots.

Preparing Pesto

In food processor, blend all pesto ingredients until fairly smooth.  Place in a bowl and add to the line-up between the sprouts and avocado.


Place a towel in front of you.  Put one wrapper in bowl with hot water until soft (about 45 seconds).  Remove and place on towel-pat dry.  Place sprouts centered along the edge closest to you.  Spread pesto over sprouts.  Top with avocado, beet, and carrot.  Wrap by folding up the edge closest to you, folding in the sides, then rolling toward the far edge.  Leave rolls whole or slice in half and place on serving dish.  Continue with remaining wrappers and filling and serve chilled or at room temperature.

Enjoy!  And be sure to leave a comment in my giveaway for a really delicious, nutritious, powdered drink!  Even you new subscribers….you’ve got to leave a comment to get your name in the drawing…once you leave a comment, you’ll also get bonus entries for subscribing and more points if you’re a Juice Plus+ Customer….You Juice Plusers are getting a serving of beets everyday in your gummy/capsule that you take…did you know that?!?!

A big thanks to my newest subscribers….

Melissa Kootsikas, one of my first employers in Hawaii who is now more like family to me!

Amber Christian of “Pickle Print & Marketing” in Traverse City, MI.  Please check out their website if you need help with your business or know someone who needs help :)

And Andrea Vicente, family member and fellow photographer who I get to work side by side with in May for Michelle Traton’s wedding!!!


****Bev Pasquariello just commented asking me “Did you at least blanche the beets”, which is a very good question since it helps retain the flavor, color and texture… But, correct me if I’m wrong in my description, Bev.  Great question…Thanks for the comment :)

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