I scored a huge bounty of vegetables from a friend’s garden this week. She has amazing growing skills (something I’m definitely lacking) and a garden that would impress anyone. My friend was going away and generously gave me a wide variety of veggies that has kept me stocked (and cooking) all week. I love allowing the food dictate what I’m cooking. It’s not only a creative challenge, but allows me to source seasonal produce that is closest to its nutritional peak. It also allows me to look for the freshest produce with the most flavor.
Pasta is always a crowd pleaser in my house. It serves as a blank slate for any veggies I have on hand. I most often cook brown rice pasta, a gluten-free option that is less refined than traditional wheat-based pastas. Some brown rice pasta can become mushy after cooking, not an appetizing backdrop for your seasonal produce! I stick to specific brands such as Tinkyada or Jovial, both of which tastes great and maintains its structure after cooking. If you’re not ready to make the jump to alternative pasta options, try mixing alternative pastas with traditional pasta until your palette adjusts.
I had kale, basil and garlic in my bag of goodies. That just screamed pesto! I’m a huge fan of making a sauce and using it throughout the week in a variety of different dishes. Pesto can be used on eggs, grain bowls, salmon, avocado toast, savory crepes or cauliflower pizza crust. The options are endless! My family loves this kale pesto the best. Try this vegan version if you’re looking for a dairy-free option.
A delicata squash was the real prize in the bag. Sweet in flavor, it’s one of my favorite squashes to cook. Plus, delicata squash is one of the more user-friendly squashes and super easy to prepare. No need to peel the skin and it’s easy to cut, unlike some other varieties. The edible skin has a significant amount of fiber, which helps your body eliminate toxins, regulate hormones and lower cholesterol. In addition, it is considered a good source of calcium and vitamin C. Most notably, delicata squash has a significant amount of vitamin A, which is essential in supporting eye health.
Pesto Pasta
I usually double this pesto recipe and use leftovers in a variety of dishes throughout the week. See above for recipe ideas!
Ingredients
- 1 12-oz package brown rice capellini noodles or any pasta
- 1 delicata squash
- 1 Tbsp avocado oil
- 1 1/2 cups cooked chickpeas or 1 15-oz can
- a few handfuls arugula
- 1/2 pint cherry tomatoes halved
pesto
- 1 1/2 cups kale stemmed
- 1/2 cup basil leaves
- 1/2 cup walnuts toasted
- 3 Tbsp parmesan cheese
- 2 cloves garlic
- 2 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/2 cup extra virgin olive oil
Instructions
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Preheat oven to 400 degrees F.
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Prepare squash by washing and scrubbing it well. Cut squash in half length-wise. Scoop out seeds with a spoon. With flat side down on a cutting board, cut squash into half moons 1/2-inch thick. Place sliced squash on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with sea salt, to taste. Using your hands or a spatula, toss until squash is coated well. Spread in one layer and roast for 20 minutes, flipping squash pieces halfway through cooking time.
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In a large pot, boil salted water. Cook pasta according to package instructions. Drain pasta and set aside.
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To toast walnuts, put walnuts on a baking tray and bake at 350 degrees for 8 minutes in a oven (or toaster oven).
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To make pesto, put all ingredients in a food processor. Process until desired consistency.
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Using the pasta pot (why wash another?), combine cooked pasta and chickpeas. Add pesto and toss until pasta well covered. Top with roasted squash, arugula and cherry tomatoes. Garnish with basil (optional).