It’s hump day. And this is the day we start to lose all of our will power. The day we REALLY want to abandon all our plans to eat healthy. The day we want PASTA.

But you can’t eat pasta during a week day, could you?! Yes, yes you can. Kinda. Sorta. In a way. Let me explain.

 

PASTA ALTERNATIVES

So I kinda lied. I wouldn’t exactly recommend having regular pasta at night, during the week, unless it’s like your splurge meal, or you’re feeling like you really need it because ya’ll know I’m all about balance and sometimes that means a bowl of pasta (if you do, make it actual fresh pasta, not the boxed stuff – way more worth it and will digest better and choose a light sauce that’s not dairy based so you don’t really throw yourself off-course). Now back to my main point.

You CAN have pasta during the week and it can be healthy and filling and oh so delicious. I’m talking pasta alternatives. For this recipe I went with chick pea pasta which has a good bit of protein and fiber that regular pasta does not have and is still fewer calories. The protein and fiber will also make you fuller than regular pasta with a smaller serving #winning.

I’m going to be real with you though, pasta alternatives do not taste amazing all by themselves. You need a good sauce to really make these babies shine and then, you won’t even realize you aren’t eating regular pasta. Really, it’s true and it’s amazing and I’m so happy to have this stuff in my life.

 

KALE PESTO

I’ve always loved pesto. I used to buy it in a jar and put it over pasta and zoodles (zucchini as noodles) and it was amazing. My husband on the other hand is NOT a fan of pesto. Or WAS not. Until now. Until I did a thing. And made a kale pesto that NO one can turn down.

I first got the idea for kale pesto because I haven’t had pesto in a million years for solidarity towards my husband, and he was out of town for business and I had the greatest opportunity to make whatever I want – while I obviously missed my husband dearly and was NOT the most excited about NOT catering to his pesto-hating needs.

I could tell you I got this recipe from a reputable source, taste-tested it a hundred times…. but I didn’t. Because I didn’t need to. Because YALL I nailed it on the head the first time. This pesto is full of wonderful healthy greens, healthy fats, a hint of citrus to bring out all the delicious flavors. It’s ridiculously good AND healthy.

 

DON’T YOU EVER BUY PESTO IN A JAR EVER AGAIN.

 

CHICK PEA PASTA WITH KALE PESTO

INGREDIENTS

• 1 Box Chick Pea Pasta (I used this one)
• 4 Handfuls of Fresh Kale
• 1/2-1 bunch of parsley
• 1/2 cup toasted walnuts
• 1 Handful Spinach
• 4 garlic cloves (or more if you feeling crazy – if so I like you)
• 10 tbsp Olive Oil
• 1 1/2 lemon juiced
• Red Pepper Flakes
• Parmesan for sprinkling on the top

INSTRUCTIONS

1. Bring a pot of water to a boil and cook pasta according to directions.
2. Add kale, parsley, toasted walnuts, spinach, garlic cloves, olive oil, and lemon juice into a food processor and pulse process until you reach desired consistency (see photos above).
3. Add a dash of salt and pepper and pulse again. Taste and adjust as needed.
4. Drain pasta, add back to pot and add a little olive oil and red pepper flakes (if you like a little heat like I do – also speeds up metabolism so there’s that).
5. Add pesto and mix together (if you think you need more olive oil feel free to add it).
6. Top with parmesan and enjoy what tastes like a super indulgent meal but’s actually pretty healthy.

 

Ready to rotate this into your weekly meal line up?

 

XO,

JESS

 

SHOP MY KITCHEN