Pesto Sauce

¾ cup Organic Olive Oil (Preferably Extra Virgin)
2 Tsp Minced garlic

2 tbs. Chopped Walnuts Or Pignoli Nuts.
1/8 tsp. Sea salt (optional)
1/3 cup Parmesan cheese
1 cup Fresh basil

Combine all ingredients in a blender and puree thoroughly.

You can refrigerate this sauce for up to a month.

Pasta Al Pesto with Green Beans and Potatoes

2 tsp celtic or sea salt
3 tbsp olive oil
¼ lb green beans cut into 1 inch pieces.
½ lb red potatoes, cut ¼ inch thick
2 garlic cloves
1/3 cup pesto sauce
½ cup half and half or soy milk
½ lb spelt or whole wheat penne pasta
Garnish with Grated Parmesan cheese

Bring 4 quarts of water to boil, with the salt and 1 tbsp. Olive oil. Parboil the green beans 2 min then remove with a skimmer to cool on a plate. Place the potatoes with the peel in the water and boil, 10 min just until tender. Drain the potatoes and cool. Heat a sauté pan and add the remaining 2 tbps. oil and garlic. Sauté 30 seconds and add the potatoes and green beans. Sauté 3 to 5 mins until tender.

Mix the pesto sauce with half and half and set aside. Boil the pasta until al dente. Drain well and return to pot. Add the sautéed beans and potatoes and then the pesto cream. Toss all together. Serve with the grated Parmesan cheese.

Washington DC Center of Self Realization Fellowship
4907 Niagara Rd. Suite 101, College Park, Md 20740
Phone: 301-345-4172
SRF Website www.yogananda-srf.org