The past couple of weeks have been hectic as we celebrated the D-Man’s 11th Birthday! We split up the festivities and the last of the celebrations was held this past weekend. With the summers heat and humidity we wanted to serve foods that were light and flavorful because lets be honest who really feels like playing Wii Just Dance after a heavy meal. This recipe can be made in just a few minutes, and if you don’t have Cappello’s Grain Free Pasta you can substitute your favorite Gluten Free Pasta for this flavorful salad.
For those wondering, I opted to toss in Organic Sunflower Seeds instead of the traditional Pine Nuts because they are an excellent source of Vitamin E, B1, Manganese, Selenium, Phosphorus, Magnesium, B6, Folate, and B3. Sunflower seeds do not contain phytic acid so it is not necessary to soak, sprout and dehydrate the seeds prior to eating.
1 Package of Cappello’s Fettuccine
½ Cup of Homemade Pesto (add more if needed to lightly coat the pasta)
1 Tablespoon Lemon Zest from an organic Lemon
2 Tablespoons freshly squeezed Lemon Juice
¼ to ½ Cup Sunflower Seeds or Pine Nuts
Freshly Ground Black Pepper and Sea Salt to taste
Optional: Fresh Basil for Garnish
Cook pasta according to package directions
Drain and allow to cool in a large bowl
Add Pesto, Lemon Zest, Lemon Juice and Sunflower Seeds and toss together (I use my hands)
Add Sea Salt and Pepper to taste.
Cover and refrigerate.
Remove from the refrigerator at least 10 minutes prior to serving as you want to serve this dish to warm up a bit so the flavors really come through.
Serve from a large bowl for parties garnished with Fresh Basil, or plate portions and enjoy!