Wednesday, March 12, 2008

Pesto Olive Pasta Salad

Organic whole wheat pasta with pesto (chopped basil mixed with olive oil, garlic and pinenuts, processed and frozen from early Fall, defrosted and mixed with a touch more olive oil, pecorino cheese and a touch of seasalt) and kalamata olives; organic red leaf lettuce; organic beets (Full Belly), baked in foil, then quartered and marinated in mustard and vinegar; Organic Valley cheesestick homemade whole wheat brownies.

If this were my lunch I'd pile the pasta salad and beets on top of the red leaf lettuce, tear the cheesestick into chunks and toss it in and eat it as a giant salad.  But, this is not my lunch and it is more likely that there will be absolutely no mixing of food, and the beets will simply be ridiculed.  

waste generated: one plastic cheesestick wrapper

1 comment:

Aubrey West @ Healthy Lunch Ideas said...

It would be better if lettuce and those organic beets were mixed together. Great idea!