Oh, the people we meet, the pasta we eat.  I recently met a food scientist by the name of  Lillian.  Lillian graduated from Michigan State University  in Food Science and now is attending Schoolcraft Culinary School.  Amazingly creative and talented, with both sides of the brain working, I asked Lillian to try our BonaChia®.  Pasta Making is a mixture of Science and Art…..so is Lillian.  She got to work developing two new recipes for our BonaChia® Spinach Fettuccine.  The only advise I gave her was, “This recipe has to be super simple, super universal—these products could be in anywhere from Walmart to Whole Foods–the whole gamut.”  She was excited to start the whole experimenting process that she has been experimenting on her own family.  Don’t we all love to experiment?  The first recipe is BonaChia® Spinach Fettuccine with parsley pesto, cauliflower, and fresh grape tomatoes.

BonaChia® Spinach Fettuccine with Parsley Pesto

½ cup chopped toasted walnuts

1 cup tightly packed flat parsley leaves

1 large clove garlic, minced

½ teaspoon salt

½ cup olive oil

½ large head of cauliflower, cut in ½ inch pieces (5 cups)

1 pint grape tomatoes, halved (about 2 cups halved tomatoes)

10 oz Al Dente® Pasta BonaChia® Spinach Fettuccine


1.  Combine walnuts, parsley, garlic, and salt in food processor. Process until finely chopped. Add oil and process to a paste, 20-30 seconds.


2.  Meanwhile, heat a large pot of salted water to boiling. Add cauliflower and boil 1 minute. Add pasta to pot with cauliflower and cook until al dente, about 3 minutes. Reserve ½ cup pasta water and drain cauliflower and pasta.


3. Mix pasta, cauliflower, tomatoes, and parsley pesto together in a large bowl and salt to taste, adding pasta water as desired to make sauce creamier. Serve immediately.


The second recipe will be introduced in another blog post soon.  I think that these recipes would be perfect for your family.  Try them and let us know.

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