Linguine with Pea Pesto

When people think of pesto, they think green and basil, right? That is what I always think, and actually what I love. I love fresh basil. In the perfect world everyone is growing basil in their yard in gardening months or has a plant in their house. However, the world isnt perfect, not everyone has a yard, or a place to buy seeds or a plant. So fresh basil pesto cant happen. What can happen from a conveniece store is pea pesto, and surprisingly it is awesome!! Canned peas are perfect for this dish because they are soft and once put into food processor it only takes a few pulses to create a smooth, creamy sauce. Combine with some nuts the sauce because a bit gritty, and exactly what a pesto should look and taste like.
ingredients
12 ounces linguine(any pasta available will do)
1 can peas
1/4 cup almonds(walnuts or pistaccios will do)
1/4 cup parm cheese
2 tablespoons olive oil
1 tablespoon garlic salt

boil noodles according to instruction
in food proeccor or blender pour 1 cup peas, nuts, olive oil and garlic salt
pulse until a paste is formed about a minute
when pasta is done boiling, drain and keep 1/4 cup pasta water
pour water into pesto pulse 10 seconds
heat 2 tespoon oil in skillit, add pasta and pesto, saute for a minute till pasta is completely coated in pesto, pour in remaining peas and saute 30 more seconds
remove from heat and serve

Sweet Potato Casarole $5.30

Sweet Potatoes are a nutrition superstar! With high amounts of potassium, fiber, vitamin and they may also might be natures unsurpassed supplier of Beta Carotene.

3 cups canned sweet potatoes $3.00
1/4 cup olive oil .25
1/4 cup brown sugar .20
1 tablespoon cinnamon ,10

for topping
1/4 cup flour .26
1/3 cup pecans or walnuts .75
1/4 cup brown sugar .20
2 tablespoon butter .54

rinse and drain sweet potatoes very thoroughly
mash in olive oil, brown sugar and cinnamon, mix until smooth
pour into baking dish and smooth down evenly

topping
melt butter and mix with flour, sugar and nuts
top evenly over the potatoes
bake at 350 for 35 minutes or until the top is golden brown

Cream of Pea Soup- take two-Walgreens version

So I have made this soup many times and never followed much of a recipe. I usually made the soup with whatever was in my house at the time, just as long as I had peas. Carrots, celery, potatoes and onion, all good to add flavor and texture. That said, obviously I didnt have any of those ingredients for my soup, but what I did have was chicken broth, garlic powder and bacon, which all combined give great flavor

I wasnt planning on a 85 degree June day to make soup, but while waiting for a perscription and my son and neice were debating which rubberband braclettes to purchase with their $2.00(in change I might add), I perused the staple food aisle at Wags. Staring me in the face was the canned peas, and I thought instantly of Pasta Carbonara with Peas, but I want to save that for a night when Michael is home, and tonight he had a baseball playoff game. I spotted the chicken broth next, and it hit me how much my brother likes cream of pea soup, and I didnt look any further.

I grabbed 2 cans of peas, a can of chicken broth. I had at home all the spices I could need and if I decided to make the soup non vegan, I had bacon left over from my bacon wrapped dates.

Upon examing my spiced, I decided to use dried onion, garlic salt, pepper, and the bacon was a go go.

I thought all and all the soup came out good.

ingredients and recipe:

2 cans canned peas $3.98

1 can chicken broth .99

1 tsp dried onion

2 tsp garlic powder

1 tsp black pepper

2 strips of bacon

1 tsp olive oil
(salt)

cook bacon in skillet, discard 3/4 bacon grease
in soup pot add all ingredients, including bacon and grease
heat on medium for 15-20 minutes, stirring so nothing sticks to bottom of pan
remove from heat, let cool 10 minutes
pour entire content of soup pot in food proccessor or blender
blend until smooth and creamy
pour back in soup pot and heat another 10 minutes
serve



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