I’ve convinced myself I’m the world champion of pasta concoctions. Bold, I know! This heavyweight title has nothing to do with the fact I completed the first year of my culinary apprenticeship under an amazing Italian chef….but everything to do with being a runner, and mom of two active, and very hungry boys.
Why do I love pasta? Because it’s a canvas for almost anything you have hanging around in your refrigerator. Some of the tastiest weeknight family suppers I have made are with leftovers, and my favourite pasta brand: Italpasta www.italpasta.com (we consume so much of it, I’ve often thought of investing in the company. Ha!).
The below pasta recipe came to me when I had: a few handfuls of kale, almonds, leftover grilled chicken and a mishmash of veg kicking around in my crisper. With the right combination of add-in lean proteins, and a plethora of vegetables, I took my blank canvas of Italpasta Rotini to new heights. Yet again, another family favourite healthy supper was created.
Happy and Healthy New Year, from my kitchen to yours! On that note, I have also included a mid-January sunshine in your mouth, post run shake. Enjoy!
Kale & Almond Pesto Pasta
Homemade pesto is a cinch to make. If you don’t have kale on hand, use: fresh basil leaves, spinach or arugula. This pesto also makes a great “sauce” for grilled fish, or slather on a sandwich instead of mayo.
1/2 cup (125 mL) whole natural almonds
3 cups (750 mL) packed baby kale, or chopped kale
2 tbsp (30 mL) freshly grated Parmesan Cheese
1 tsp (5 mL) minced fresh garlic, or to taste
1/4 tsp (1 mL) chili flakes – optional
hefty pinch salt
1/4 cup (60 mL) olive oil or canola oil
2 tbsp (30 mL) water
1 tsp (5 mL) finely grated lemon zest
3 cups (750 mL) Italpasta Rotini pasta – or pasta shape of choice
Place almonds in food processor fitted with a metal blade. Pulse until finely chopped. Add kale and cheese and pulse until well chopped. Add garlic and spices. With motor running, drizzle in oil and water. Scrape down sides if bowl when needed. Stir in lemon zest. Cover and refrigerate for up to 3 days. Makes 3/4 cup (175 mL).
Cook pasta according to package directions. Toss warm cooked pasta with pesto. Makes 4 cups (1 L).
Add protein and vegetable garnishes of choice:
Protein add-ins; chopped grilled chicken; flaked cooked salmon fillet; thinly sliced grilled flank steak; canned clams (drained and rinsed) or white kidney beans (drained and rinsed).
Vegetable add-ins; grated carrot; thinly sliced tri-coloured peppers; grilled eggplant; chopped artichoke hearts and/or grilled mushrooms.
Raspberry & Grapefruit Sunshine in Your Mouth Shake
Come mid-January nothing screams sunshine like Florida grapefruit. Incorporating grapefruit in your post run shake is an effortless way to get a punch of fiber and vitamin C into your diet. If you find the shake a bit sour, add 1 tbsp (15 mL) liquid honey, maple syrup or agave nectar. Enjoy.
3/4 cup (175 mL) So Nice Organic Unsweetened Almond Beverage
1 scoop (35 g) Vega One (natural flavour) Protein Powder *or protein powder of choice
1/2 cup (125 mL) frozen raspberries
1/2 cup (125 mL) peeled and seeded, chopped grapefruit
1 tsp (5 mL) hemp seeds
Place all ingredients in blender and pulse until desired consistency. Makes one, 1 1/4 cup (310 mL) serving.
Charmaine Broughton-Dunn is a trained chef, cooking instructor, and food writer for a number of national publications. She is an avid runner (completing dozens of marathons and triathlons) and is a very proud ambassador of Mizuno Running. Charmaine has appeared on City Line, Toronto’s Breakfast Television and is a regular guest on Rogers Daytime sharing her love of food and cooking.
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan. Charmaine understands the importance of preparing healthy wholesome dishes all while keeping budget and time in mind. Follow Charmaine on twitter @runnercharb www.charmainebroughton.com