Hello again. I am sorry for my long absence. It has been a crazy few months. I am now four and a half months pregnant! Wow. And as thrilling being pregnant is… I have to admit that the first three months of pregnancy were not so wonderful. I was horribly sick and even the thought of food made me gag -I basically survived on bagels and cream cheese- hence the abrupt end to my blogging. But now things are starting to get interesting again; although my taste buds are still drawn to fairly bland comfort foods. I will do my best to post every now and again if I can find something other than Annie’s Shells and Cheddar and Haggen Daz mint ice cream to excite my palate. As I said to a good friend, “The all whole foods earth mother approach quickly goes out the window when the smell of rice and quinoa make you sick. All we can do is our best.” Great lessons to learn even before the baby arrives.
Needless to say, here is a tasty and quick recipe that is great for the winter months (or use it in the summer and serve chilled). Filling and healthy and super simple, this recipe is hard to beat. My husband was convinced there was parmesan hidden in the pesto but I told him it was vegan to the core. He was impressed by it’s creamy texture. I hope you will be too. Enjoy.
Warm Winter Pasta and Pesto
- 1/3 cup pine nuts
- 1/3 cup almonds
- handful of fresh basil (around 15-20 large washed leaves)
- 2 cloves of peeled garlic
- 1/2-2/3 cup olive oil (it is key to have really good first cold pressed olive oil)
- 4 tbs lemon juice or one whole lemon squeezed
- a few grinds of fresh pepper and a pinch of salt
- half a bag of pasta or more depending on number of people (whatever kind you prefer)
- four cups of fresh spinach
- head of broccoli, chopped
- 1 large carrot, shredded
- Place the ingredients for the pesto into a food processor or blender and blend until desired consistency. I prefer something that still has some body to it as opposed to a pesto that is totally smooth. Add more olive oil to get your desired consistency. Set aside. (I tend to make this in the morning so the flavors have time to set but you can also do it while you are preparing the rest of the ingredients).
- Bring a pot of water to a boiling temperature and cook pasta as indicated on it’s package.
- Bring another pot of water to boil and place spinach and broccoli in a colander above the boiling water. Cover and let sit for 2-3 minutes so that the spinach wilts slightly and the broccoli tenderizes but is still crisp.
- Wash and shred the carrot.
- Place cooked pasta in a bowl. Add the veggies and pesto and mix.
- Eat up!
Note: you can add whatever veggies you have in your fridge to complete the dish. You don’t have to use spinach and broccoli.