Nathan and I are hardcore pasta lovers, however, it's no secret that isn't easy on the physique. Since we are on a Caribbean diet, (we are visiting the French West Indies Feb 1st! WOOOOP), pasta is out of the question, but that doesn't mean the cravings go away. We recently discovered quinoa pasta, which is not quite the same, but does the trick of curbing our pasta itch. This pasta is packed with powerhouse veggies, it is gluten free, and is flippin delicious. I could eat this ALL DAY long, and this recipe made so much, I just might.
For Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups organic fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated parmesan
Vegetables:
1 red organic bell pepper
2 bag of Trader Joe's butternut squash
1 cup of organic peas
1 organic white onion
Some feta for topping.
Directions:
1. In a food processor, add nuts and garlic cloves, mix until combined.
2. Add the basil and chop slowly, add olive oil.
3. Once thoroughly combined, add the parmesan, chop until combined. Refrigerate.
4. Cook quinoa pasta, be careful to not over cook.
5. In a sautee pan, cook onions, butternut squash, and red bell pepper. Briefly cook - I like to keep mine semi-raw. I hate cooking out all the nutrients!
6. Add pesto and veggies to pasta mix thoroughly. Top with feta!
