Thursday, August 9, 2012

The Power Packed Pistachio

If a food could wear a cape, it would be the little Power Packing Pistachio : yummy to snack on , great in desserts, pistachios can help support cardiovascular management thanks to something called phytosterols which actually compete with cholesterol from the diet for absorption. and pistachios are loaded with them. Pistachios offer many different antioxidants, to support the heart and the body. Fiber filled , just a few eaten can equal the amount of fiber of a bowl of oatmeal, according to consumer nutrition on nuts. From The Sharing Plate , I found a recipe my family really enjoys:


 Pistachio Pesto
1 cup roasted pistachios
4 garlic cloves
1 cup parsley, roughly chopped
½ cup basil, roughly chopped
1 tablespoons tarragon,
½ cup grated Parmesan
2 teaspoon salt
Juice of half a lemon
½ cup olive oil
Blend in food processor all ingredients (above)
Next:
3 large summer squash grated
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
2/3 cup Grated Parmesan cheese
1 pound penne, al dente
In a large frying pan, heat the olive oil. Add the grated zucchini and saute on medium heat for 4-5 minutes. Add the garlic and pasta and saute for 2-3 minutes making sure the zucchini is distributed evenly. Add salt and check for seasonings. Top with Parmesan cheese and a some pistachio pesto.

Pistachio Frozen Dessert
1 sleeve Ritz crackers, crushed
1 6 oz pistascio instant pudding
1 pt vanilla ice cream, softened
1/4 C butter, melted
3/4 C milk
8 oz cool whip
Combine Ritz crackers and butter. Press into 9 inch pie plate. Bake 350°F 8-10 min. Cool. Combine pudding with milk. Fold in ice cream. Pour over crust. Spread cool whip on top. Freeze.
Garnish with crushed Heath Bar




See you all at Foodie Friday! !