Low-Fat Pesto

 This is a low-fat version of pesto. It is pretty tasty considering there is no where even close to the normal amount of cheese, oil and pine nuts in it. I used Organic Better than Boullion vegetable base because it has no msg. Since this is not a low-sodium bouillion, I did not add any additional salt to the recipe. I used xanthan gum to thicken it up to produce the same consistency as regular pesto. Xanthan gum is a plant-based bacteria used as a thickener. My husband bought it from our favorite store Brooklyn Kitchen to see if he could make homemade ice cream lower in fat. So I am going to start experimenting with it as I continue on my cooking escapade. I will be serving this pesto tonight over halibut and broiled treviso.

Makes about 3/4 cup sauce.
ww points = 2 pts per 3 T

Fennel Bacon Chiocciole

Ricotta Spinach Pasta with Summer Veggies

This is a fast, basic, summer pasta dish. I adapted the recipe from Martha Stewart's Great Food Fast.

Homemade Pasta

Making pasta is not as hard as you think! With the right tools and ingredients it can be whipped up in less than an hour (including cooking!). I have tried making pasta by hand, machine, and with all types of flour. I have found that the best way to make pasta is to make the dough in a food processor because the dough always comes out to the perfect consistency. Making dough by hand is a lot more laborious, but it can be done. Then I use my pasta machine (thanks to Jeff and Sonia!) to shape the pasta. I use an Imperia dal 1932. I have the perfect system for this...I make the sauce and the dough and then Marc rolls the pasta through the machine. He loves toys so this is the perfect task for him. I'll give you some visuals to walk you through the process.