Tonight’s dinner:
(Wheat free and high in protein)- Chickpea fusilli with fresh basil-walnut pesto, parmesan and roasted vegetables
And
Watermelon Mint Feta Salad with Balsamic Glaze
Recipe:
Broil pepper till black spots appear. Remove and set aside
Cook pasta al dente Drain, drizzle with olive oil, toss to coat and set aside.
Chop vegs while pasta is cooking: Shallot Zucchini Yellow squash Shiitake mushrooms
Slice the cooled peppers
Make Pesto: In a blender - add couple handfuls of basil, 2 cloves garlic, small fist of walnuts, salt and pepper. Blend. Drizzle 2 tbsp of water and olive oil. Remove set aside
Heat pan and add 1 tsp olive oil. Add all the vegs and stir fry till crisp Season with salt, pepper, crushed garlic, red pepper flakes. Add pasta and stir Add pesto and mix to coat pasta Off the heat - Toss in handful of grated Parmesan Serve hot.
Watermelon Feta Mint Salad: Cube chilled watermelon Add few thin slices of red onion Sprinkle feta cheese Sprinkle torn mint leaves Drizzle with Balsamic Glaze Serve chilled
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