So, I am officially in training mode until June 27th. That’s the day of my friend’s half marathon WE are training for. . I would run it with her, but I will be in Chicago for Eat Write Retreat. My first ever (and only) half marathon was in 2001 in San Francisco, 14 years ago. Oh my gawd, has it been that long? But, on the up side, I’m proud of myself that I’m still a runner! I decided to join my friend and actually join a running/training group to get back into shape and just for my love of running. Running with a group of people is so much more motivating.
Running, cross training, weight training (my Tracy Anderson workout videos at home), free yoga at our running center and eating healthier. . if I could eat pesto everyday, I would.
Just look at this gorgeousness.
We’re in April, so I’m all about spinach pesto. I also love to mix in some fresh arugula. . adds a nice peppery-ness!
And then I added roasted asparagus and almonds because I’m still on the asparagus train and will be for the next couple of months!
You guys, THIS is the pasta dish to try this weekend. Do it!!!
- 2 to 3 cups packed fresh baby spinach
- 1 cup fresh arugula
- 2 to 3 cloves garlic; whole or minced
- ¼ cup almonds
- ½ cup good quality extra-virgin olive oil + more if needed
- ¼ cup freshly grated (or chunks) of Parmesan
- Kosher salt, to taste
- crushed red pepper flakes if desired
- ½ lb. cooked fettuccine
- 1½ cups spinach pesto
- drizzle of extra virgin olive oil
- 10 spears roasted asparagus with lemon, cut into 1 inch pieces
- juice from ½ lemon
- sliced almonds
- parmesan cheese (optional)
- Combine the spinach, arugula, garlic, and almonds in a food processor and pulse until blended. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined and smooth. Add the Parmesan and pulse until well combined. Season with salt and add the crushed red pepper flakes if using. Remove from the food processor and set aside.
- Using a large saute pan or mixing bowl, combine the cooked, drained pasta with spinach pesto. Mix together until all of the pasta is nicely coated with the pesto and add a light drizzle of olive oil if needed. Add in the roasted asparagus and gently mix together again. Squeeze the juice from ½ a lemon, and sprinkle with sliced almonds and garnish with some freshly grated parmesan if desired. Serve and enjoy!
Click here for the Roasted Asparagus with Lemon recipe.
Posts this week that I’ve loved reading:
- Anna’s Beets and Berries Smoothie. I’m making this today! Smoothies, here I come! And I want to see a difference with my complexion!
- Melanie’s post about TheWhole30 ok, where have I been? Who is doing this and who’s had success with this? Why can I not have greek yogurt, peas, chickpeas, lentils or tofu?!! Thinking of doing a modified version of this. If anyone has read the book, It Starts with Food, I’d love to hear from you!
- Amanda’s post on How to Quit Sugar which got me thinking. .