The summer is a great time to take your green thumb from the garden to the kitchen. Packed with fresh veggies, salmon and protein-rich organic soy milk, this pasta is a wholesome dish that the whole family will enjoy. Make it with organic ingredients, or better yet, veggies and herbs from your garden. Additional recipes can be found at www.sonice.ca.
Salmon Pesto Primavera
Ingredients:
Vegetable mixture:
1 tbsp (15 ml) vegetable oil or margarine
1 clove garlic, minced
1 stalk celery, chopped
1 small onion, chopped
⅓ red or green bell pepper, chopped
8 oz (250 g) mushrooms, sliced
Sauce:
1 tbsp (15 ml) vegetable oil or margarine
1 clove garlic, minced
1½ tbsp (22 ml) cornstarch
1½ cups (375 ml) So Nice Unsweetened organic soy beverage
1 can salmon (with crushed bones for calcium and vitamin D)
1 tbsp (15 ml) ketchup
1 tsp (5 ml) Worcestershire sauce
2 tsp (10 ml) pesto
½ tsp (2 ml) salt
¼ cup (60 ml) fresh parsley, chopped
Directions:
To prepare vegetable mixture, in a large frying pan, heat 1 tbsp (15 m) of oil or margarine over medium heat. Add 1 clove of garlic, celery, onion, bell pepper and mushrooms, cooking until onion is soft.
To prepare sauce, in a medium sauce pan, combine 1 tbsp (15 ml) oil or margarine and the second clove of garlic over medium heat. In a separate bowl, whisk together the cornstarch and So Nice, then pour into the sauce pan when garlic starts to brown. Bring to a boil, stirring constantly to avoid scorching. Keep sauce at a low boil for 2 to 3 minutes, stirring constantly, then turn down to low heat and simmer until thickened. Add salmon, ketchup, Worcestershire sauce, pesto and salt, stirring until well combined.
Add the sauce to the vegetable mixture and spoon over any type of prepared pasta. Sprinkle parsley over top.
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