Serves: 4
Total Calories: 709

1 pound spelt spaghetti
1/2 cup almonds
1/2 cup sunflower seed
5 tablespoons umeboshi vinegar
1/2 cup water
2 1/2 cups basil leaves
6 cloves garlic
1/2 cup edible flowers such as bee balm, calendula, day lilies, or nasturtiums (optional)

1. Bring a 4-quart pot of water to a rolling boil. Add the spelt spaghetti, and cook according to package directions.

2. While the spaghetti is cooking, place the almonds and sunflower seeds in a food processor and grind to a fine meal. Add the umeboshi vinegar, water, basil, and garlic, and purée to form a smooth pesto. Adjust the seasonings, adding more umeboshi vinegar for a saltier, tangier flavor.

3. Drain the cooked spaghetti and place in a serving bowl. Add the pesto and toss well.

4. Garnish with edible flowers, if desired, and serve warm.

For a Change . . .
• Instead of spelt pasta, use kamut spaghetti or spirals.
• Substitute cilantro for some or all of the basil.

TIP . . .
When cooking any type or shaped pasta:
* Always bring the water to a rolling boil before adding the uncooked pasta.
* Drain and serve cooked pasta immediately, or rinse under cold water to stop the cooking process.
* Don’t overcook the pasta or it will become mushy. Properly cooked pasta should be al dente—firm to the bite, but not hard.

Nutritional Facts:

Serves: 4
Total Calories: 709
Calories from Fat: 234

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