Gluten-free angel hair pasta with homemade pesto sauce, topped with halved grape tomatoes and shaved parmesan cheese
While Mike was holding down the RV last week, I was doing a tour of Spain, enjoying all the sights, sounds and food of the country. I never knew I liked pesto until I had it freshly made and served on the side in a gravy boat at Los Alfonsinos in Barcelona. As soon as I got back to the States and our coach, I knew I had to make it for Mike.
The two primary ingredients in pesto offer a lot of health benefits. Basil’s flavonoids and volatile oils have unique anti-bacterial properties and health-protecting effects on cell structure. Olive oil protects against heart disease, lowers cholesterol, normalizes blood clotting, and benefits insulin levels and blood sugar control.
To make this super easy, super healthy meal a snap, I used the RV-sized Magic Bullet Blender to make my own pesto sauce. I love, love, love the Magic Bullet because it handles all of our blending needs without taking up valuable countertop real estate. It also makes the perfect amount for two people.
Because Mike is slightly gluten-intolerant, we used gluten-free angel hair, but you could make this with any kind of pasta or even ravioli. I left out the pine nuts, but feel free to add a couple of tablespoons if you like. A little pesto goes a long way, so this batch should be enough for a half box of angel hair, cooked.
- 12 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 2 garlic cloves
- 1/8 – 1/4 cup parmesan cheese
- Place all the ingredients in your Magic Bullet or blender.
- Process to a paste.
- Stir through cooked pasta and top with sliced grape tomatoes and more parmesan cheese.
It’s delightful when people share bounty from their gardens. Not only does whatever you make with their food gift taste great because it’s fresh and homegrown, but I like to think the food is infused with kindness because it was freely and lovingly given.
We’re attending an RV rally right now (more on that later), and our campground neighbors Ray & Linda gave us a colander full of sweet, juicy tomatoes. So, last night I baked ’em up with some oregano and parmesan. Mike had his with a leftover hamburger patty, and I enjoyed mine all by themselves with a small glass of Red Ass Rhubarb wine.
Fresh tomatoes, cut into slices
Oregano, to taste
Salt & pepper, to taste
Coconut oil, enough for drizzling
- Preheat oven to 450 degrees.
- Place tomatoes cut-side up in a baking dish.
- Top with shredded parm, oregano, salt and pepper.
- Drizzle lightly with coconut oil.
- Bake until tender, about 15 minutes.
- Let cool slightly before serving (to help keep the tomato slices from falling apart).
Looking for an alternative to salads to meet your veggie quotient on the road?
Subway restaurants, which are frequently co-located with RV-friendly Pilot Travel Centers, offer personal cheese pizzas with your choice of veggies. Add tomatoes, red onion, green peppers, even spinach. Save half for later, and it’s only 370 calories.
Who says road food is bad food?
Nearly every campground we’ve been at has had a picnic table, but up to now, we haven’t had time to make use of them.
Finally, a sunny, slow day at the KOA in Laramie, Wyoming, presented itself and was just too perfect to pass up. I made fresh green juice for us and baked primal biscuits. Topped with homemade stevia-sweetened whipped cream and organic blueberries and strawberries, the shortcake was delicious. What a lovely way to enjoy a summer morning.
Staying at Henson Creek RV Park made it easy to take advantage of the many trails around Lake City. In the fresh early morning air, I got in a lovely run before we headed to our next stop. I even had a deer join me!