Monday, August 8, 2011

Pesto Pasta

The Chef: Anna and Valencia Whole Foods

The Menu: Cashew-pesto pasta with slow-roasted tomatoes on top of a bed of greens and carrots

The Dish: This pesto pasta is killer. It's tasty, filling, and comes in just the right amount (for three dollars, no less). I decided to health it up a little by adding the greens, and I must say, my experiment turned out nicely. Coworkers Colleen, Elizabeth, Jennifer, Hilary, and I all enjoyed our various lunches (three out of the five consisting of Valencia Whole Foods' offerings) on our sunny deck, happy to have the September+October issue at the presses. You know what that means—we're already hard at work on November+December! Make your own mark on the issue by voting in the 11th annual VegNews Veggie Awards (the highlight of the November+December issue, if we dare say so).


Anonymous said...

It is so nasty to feature yummy vegan dishes and not provide the recipes!

Anonymous said...

yes, i agree!-why post these if you're not going to provide the recipes??!