Friday, June 17, 2011


Pasta w Bok Choy pesto


Angel Hair pasta
Bok Choy w leaves removed from stems and roughly chopped
Pine nuts
Lemon juice (1/2 lemon)
Asiago cheese grated
Basil leaves
Olive oil
Salt and black peppers
Prosciutto, chopped


Add the Bok Choy, cheese, garlic,Lemon juice and basil to food processor and puree while adding the olive oil to produce a creamy mixture. Salt and pepper to taste.

Cook the pasta as directed, drain and place in serving bowel and mix in the pesto and serve. Scatter the prosciutto over the individual servings along with Parmesan cheese


This weeks box of goodies from the Amish folks had a large head of Bok Choy cabbage that I had to use. I had some serious doubts as prepared the pesto…kinda made it up as I went along. At first I was not happy with the results, so I added a small amount of basil and garlic and this did the trick. The prosciutto added a great touch to the final taste. P and I both liked the flavor…not as harsh, or as P said, obnoxious, as basil pesto. This is a great way to use Bok Choy.

This would also go well with linguine.

1 comment:

Rynth said...

What a unique name for a dishes yummy favorite pasta .. You know I have a lot of different ingredients of a pasta..
and this color is unique.
Procrastination Free Living