Lately I’ve been feeling a bit overwhelmed with all that I have and want to do.
We will start our homeschooling year on Monday, and in a lot of ways it feels like our first “real” year. The boys will be in 1st and 2nd grade so there is more to think about than in prior years when I had kindergarteners and preschoolers.
I’ve spent the last two weeks researching, finalizing and purchasing our curriculum and running around town trying to get all the supplies that we need.
To those whom I promised on Facebook that I would have a post no later than Thursday, I apologize. What was supposed to be a busy day out running errands turned into TWO busy days out, thanks in part to an impromptu trip to take the boys to drive Go-Carts. While my heart still hasn’t recovered from the experience, they had a blast and I suppose that is what really matters.
Today I bring you a summery quinoa and pasta dish that reminds me of what I love about summer. Fresh green beans and pesto made from garden fresh basil – what could be better?
I used red quinoa and loved the color that it added, but white quinoa would work just as well. The one thing I will do differently next time is toss the pasta in the pesto first and then add everything else. I added the pesto to the quinoa and bean mixture first and it would have been prettier if I hadn’t.
Do you find this time of year to be overwhelming too?
Adapted from Fine Cooking
Ingredients
- 10 ounces green beans, rinsed and tripped
- 8 ounces quinoa linguine (or any pasta of choice)
- 2 cups cooked red quinoa
- 1 recipe Pesto (see below)
- ½ cup sun dried tomatoes, rehydrated
- 2 teaspoons fresh lemon juice
- ¼ cup vegan Parmesan (optional)
- 1 cup chopped parsley
- 1 cup chopped fresh basil
- 1 cup walnuts, toasted and cooled
- 3 teaspoons fresh garlic, minced
- 2 tablespoons Nutritional Yeast
(optional)
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil ***see note
- ¼ cup water
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of well salted water to a boil. Add green beans and cook for three or four minutes. Remove the beans using a slotted spoon and immediately plunge into a bowl of very cold water.
- Return the water to a boil and cook the quinoa pasta according to package directions, being careful not to undercook.
- Meanwhile, make the pesto by combining parsley, basil, walnuts, garlic, nutritional yeast and sea salt in a food processor. With the machine on, slowly pour in olive oil, water and lemon juice through the tube.
- Drain pasta and transfer to a serving bowl. Toss with pesto. Add red quinoa, green beans, sun dried tomatoes and lemon juice and toss again. If desired top with Parmesan cheese and drizzle with additional lemon juice.
Notes
Calories 358, Fat 18.1g, Carbohydrates 41.7g, Protein 11.4g, Cholesterol 0 mg, Sodium 320 mg, Fiber 6.6 g
To make this dish low fat, reduce oil to 2 tablespoons and add 2 tablespoons of water. You may also eliminate the oil completely, however the pasta will not keep well without some oil.
This post was submitted to Healthy Vegan Friday & Wellness Weekend
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