Peanutty Pasta

I love nuts, especially in pasta. My recipe files are full of recipes that include nuts of all kinds; almonds, pistachios, pecans, walnuts, hazelnuts, pretty much any and every nut I like and will find a way to incorporate it into a recipe.

My husband isn't big on nuts in recipes, but he does like peanuts. Voila!

Peanutty Pasta

Cooked pasta, shape and type your choice

1/4 c. peanuts

Parsley, fresh or dried

2 cloves garlic

1 c. vegetable stock

1/4 t. salt

1/4 t. black pepper

1 T. lemon juice

One zucchini

One can diced tomatoes

In a food processor, whir together the peanuts, parsley and garlic until nicely minced. Cut up the zucchini (I quartered mine) and add to a pot with the diced tomatoes. Heat to boil, then reduce to simmer. In a separate container, mix the stock with the salt and pepper and lemon juice. Whisk until blended.

Place the hot cooked pasta in a bowl. When the zucchini is cooked and soft, add the zucchini-tomato mixture to the pasta. Add the minced peanut mixture to the vegetable stock mixture, whisk well and add to the pasta. Mix everything up gently, serve, enjoy!

You can really play around with this dish. You can use different nuts, you can slice the zucchini instead of quartering it, you can use cherry tomatoes halved or cut up a whole tomato.

Oh, and you can try out different types of pasta or shapes, too. It's a really easy, simple dish.