So, it’s January 22 and I’m still eating relatively healthy. I say relatively because it’s restaurant week here in Madison and I’m going to a steakhouse tonight with my husband.
My focus for January is healthier eating and getting to sleep at a decent hour. More greens, smoothies, vegetables, fruit, whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils. When I say it like that, the recipe possibilities are endless right?
I started buying bigger packages of greens from the store. . like the mega size. The big daddy. I would buy lots of fresh baby spinach, romaine, arugula and kale. Well, you can only eat so many salads right? When I have leftover greens, I also throw them in my food processor and make pesto. I haven’t made a pesto with just basil in ages. I love mixing it up.
Enter my abundance of fresh baby spinach. And I’ll use whatever I have on hand. Parmesan, pecorino, almonds, pine nuts, fresh garlic cloves or minced garlic. .
And with a whirl of your food processor, you have it.
I love how versatile pesto is. Earlier in the week, I ate some salmon topped with my pesto. Delicious!! and of course, we had to enjoy some with some pasta.
But it wasn’t going to be just any ole pasta.
The good people at Cappello’s sent me some of their gluten-free, grain-free, almond flour pasta to try. I got some fettuccine, lasagna sheets, gnocchi and some of their chocolate chip cookie dough. Oh my gawd, so good!!
Cappello’s is a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. The texture is a little different and the taste. . obviously. . this is almond flour pasta we’re talking about here. But I’ve got to say, this is about as close as you’re going to get to traditional pasta.
But you wanna know what? It’s delicious!
Even my pasta loving husband gobbled up his entire bowl.
“Cappello’s fresh gluten free, grain free fettuccine is carefully hand-crafted to achieve a texture and taste that is unrivaled among traditional pasta. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency.”
And unlike regular dry pasta, this gluten free, grain free fettuccine cooks in under ONE minute. Fresh or frozen. One minute or less, depending on your personal preference for bite. Now, how’s that for quick?
So, if you’re in the market for gluten free, grain free pasta, check them out!
- 2-3 cups packed fresh baby spinach
- ½ - 1 cup mixed greens + fresh parsley
- 2-3 cloves garlic; whole or minced
- ¼ cup almonds or pine nuts
- 1-1½ cups good quality extra-virgin olive oil + more if needed
- ½ – 1 cup freshly grated (or chunks) of Parmesan
- Kosher salt, to taste
- crushed red pepper flakes if desired
- cooked gluten free pasta (any kind)
- Combine the spinach, greens, parsley, garlic, and almonds or pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan and pulse again. Season with salt and add the crushed red pepper flakes if using.
- Serve spinach pesto over gluten free pasta, mix and enjoy!
Disclosure: Cappello’s sent me their pasta to sample. This is not a sponsored post. All opinions shared here are 100% my own.