Pesto Pasta

We inherited some herbs upon moving into our new rental, and the basil needed a good trimming back. Many of the stalks were beginning to flower, and so in the best interest of keeping up leaf production, I harvested about 2.5 cups, as directed in a fellow blogger’s pesto recipe. We used cashews from Costco, since we couldn’t find any walnuts. I also substituted aged sheep cheese. Sheep’s milk in general is more digestible to the lactose intolerant, due to the higher fat content, and true aged or harder cheeses tend to lose almost all of its lactose. The sheep cheese was also a better deal than the aged goat cheese. I used about half of the finished product with Tinkyada Brown Rice Noodles after rinsing them with cold water (post cooking). I froze the other half in a plastic baggy for another meal down the road. We served the meal with a salad and rice milk to wash it down. Yum!

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About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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