Aztec Noodles and Maui Spring Vegetables

We enjoyed our pesto on brown rice noodles, but you may use any type of noodle you like.

PESTO
(serves 8)

Blender full of Spinach (we used Aztec but any kind will do)
As much fresh Basil (Italian, but any will do) as you
like or can afford
1/2 cup of Olive Oil
1/4 cup of Water
1/2 cup of Cottage Cheese
Pinch of Black Pepper
Pinch of Salt
Handful of Pine Nuts or Almonds
Sheep feta Cheese


Pack blender with all the ingredients. Slowly blend it (you may need to add some more water). This may take some time, so don’t worry if it doesn’t happen magically. You may need to blend and stop and stir mixture and then return to blending until mixture is smooth.

Then toss cooked noodles with pesto. Serve with pine nuts (or almonds) and sheep feta cheese. Enjoy.

MAUI SPRING VEGETABLES

Avocado
Carrots
Zucchini
Asparagus
Olive Oil
Oregano

Chop vegetables. In wok, heat olive oil put in some oregano and water. Stir-fry in part and steam in part the vegetables, just BARELY cooking the vegetables.

Serve vegetables tossed with pesto noodles or on the side.