[Vegetarian-ish] Pesto Pappardelle Pasta

How fortunate are we as humans to have Google at our fingertips!? Ask a question and get an answer in seconds using your phone, laptop, Alexa, whatever. Whether it’s a bet for correct information amongst friends, cheating on a test, or the burning question in the shower that you just need the answer to on hair wash day! No? Just me? Okay, well one of those moments for me happened to be: Why are eggs in the dairy aisle of grocery store’s if they aren’t considered Dairy?

According to the Huffington Post, and other accredited sources, dairy has to be derived from the milk of an animal and since eggs are not from milk (unlike butter, cheese, yogurt, cream, ect.) eggs are not dairy. So why aren’t they next to or in the Poultry section to finally reunite them with their mothers?! Too soon? So it got me thinking: If you make pasta with noodles that contain egg, but you DON’T buy a meat protein to add to the pasta, while using a vegan based sauce, is the dish Vegetarian or not?

It became clear I was over thinking it on my end, so this goes to anyone who takes this simple recipe that literal. It’s Vegetarian-ish, so there, I said it.

Lets get to this recipe shall we?

What you’ll need:

  • Pappardelle Pasta (2 nests per person).
  • Quinoa Pesto
  • Extra Virgin Olive Oil
  • Balsamic Glaze
  • Spices: Coarse Black pepper, Pink Sea Salt, Seasoned Pepper and Ground Red Pepper
  • Crushed Walnuts

Instructions: (Cook Time: 20min)

  1. In a pot boil water with 1 table spoon of Pink Sea Salt.
  2. After the water is boiling, drop your pasta nests.
  3. Let boil for about 10 minutes, remove from heat, dump out the water but do not rinse pasta.
  4. in the same pot, with no water at the bottom, add your quinoa pesto; EVOO and 1/2 teaspoon (or to taste) each of listed spices.
  5. Toss over very low to no heat as the pasta should still be warm.
  6. Plate the pasta it’s time to eat!
  7. Garnish your vegetarian-ish pasta with crushed walnuts for a meatier bite and drizzle some balsamic glaze to your plate so you can soak up your pasta.

Thank me later! [You know the focaccia bread with balsamic and EVOO to dip it in at Italian restaurants? Yeah, that bomb!]

Enjoy this simple and filling favorite for lunch or dinner as it’s one of the lightest pasta dish I’ve had in a while! Googles: “What came first, the chicken or the egg?”. Okay peeps, until next time!

Published by

Sheridan

Bilingual foodie who finds life in creating dishes from all over the world. Food doesn't have to be expensive to be delicious!

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