Meatless Monday: Whole Grain Linguine with Basil Pesto and Peas and Lower-Fat Cauliflower Gratin

Whole Grain Linguine with Basil Pesto and Peas

7-8 oz. whole grain linguine or your favorite pasta

2 cups fresh basil leaves

1/4 cup Italian flat leaf parsley

2-3 cloves garlic

1/4 cup pine nuts or walnuts

1/4 cup extra virgin olive oil

1/3 cup fresh grated Parmesan or Parmesan blend (plus more for topping if desired)

1/2 tsp salt or to taste

1/2 tsp ground pepper or to taste

1/4 water or No-Chicken broth or vegetable broth (optional)

1 cup frozen organic peas, defrosted

In a food processor, add nuts and garlic and process for a few seconds to grind the nuts. Add basil, parsley, salt, pepper, and Parmesan. While processing, slowly add the olive oil and blend until smooth. This will likely make extra pesto, which can be kept in the refrigerator for up to 2 weeks - or you can freeze it.

Prepare pasta according to box directions. Drain pasta and return to pot. Add pesto and peas (the heat of the pasta will warm them). Toss well to combine. Add water or broth if you want a thinner sauce. Sprinkle with extra Parmesan and some fresh chopped basil leaves if desired.

"Skinny" Cauliflower Gratin

12-16 oz. fresh or frozen organic cauliflower florets

3/4 cup Italian style (seasoned) bread crumbs

1/2 - 3/4 cup fresh grated Parmesan or Cheddar or your favorite shredded cheese

1/2 tsp. salt or to taste

1/2 tsp. ground pepper or to taste

1/2 tsp. garlic powder

Pinch of fresh grated nutmeg

1 tbs. olive oil or Earth Balance

3/4 cup Silk Soy Creamer or your favorite brand

Preheat oven to 350 degrees. Cook cauliflower in boiling water or microwave until just tender - not too mushy, because you're going to be putting it in the oven later. Drain cauliflower and place in a large baking dish. Add olive oil or Earth Balance, half the cheese, and seasonings. Toss to coat. Pour in soy creamer and top with remaining cheese and breadcrumbs. Bake for 15-20 minutes or until cheese is melted and breadcrumbs are slightly toasted.

Wine Suggestion

Duckwalk Vineyards 2008 Cuvee Select Sauvignon Blanc from the North Fork of Long Island.