Hope you guys enjoyed the Easter long weekend? We had grand plans of going hiking somewhere around Bristol, combined with having a picnic and a cake for Duncan’s upcoming birthday, but the weather had other plans…
Plus we decided not to push it as we have both been feeling a bit off colour lately. Nothing major, but I woke up with a sore throat on Saturday and Duncan is having a bit of trouble with his sinuses, so we decided that trudging in the rain is probably not the brightest idea. Especially that we are going away to Devon for Duncan’s b’day next weekend and being ill is not part of the plan. We’ve decided to help our immune systems by doing some more gentle yoga, quitting sugar completely (I make it sound like that’s no big deal, but I have been craving chocolate SO MUCH, especially with my afternoon coffee) and consuming insane quantities of fresh ginger tea. It seems to be working as I am already feeling much better, so much so that I’m considering going running again tomorrow. As I was overly enthusiastic in the veg aisle again, I ended up with tons of kale in my fridge. I wasn’t in the mood for a smoothie so I decided to make a quick lemony pesto out of it instead. I stirred it through some wholemeal pasta and added lots of green veggies to it to turn it into a spring-inspired dish. If you want this dish to be extra quick, don’t bother cooking the zucchini or asparagus as they can be both eaten raw, just slice them both very thinly (a speed peeler is your friend here) and add them to the pasta as they are. You’ll end up with less process and a welcome nutritional boost.
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed) 100 g / 3.5 oz green peas (fresh or frozen) 2 courgettes / baby zucchini, sliced thinly 200 g / 7 oz asparagus, chopped into small pieces 1 tbsp / 15 ml oil (optional, if stir-frying vegetables) hemp seeds (optional) nutritional yeast (optional) a pinch of chilli flakes (optional)
