A Long-Awaited Post, and Pesto Pasta Primavera

Hello friends! Yes, I am aware that it has been well over a year since the last post. What can I say? Life happened. Since it’s been so long, here is a quick update for those of you I don’t talk to that often: 

  • I started volunteering with a local organization working primarily against domestic minor sex trafficking. It’s hard and emotional and I love every minute of it. Did you know the average age of entry into prostitution in the United States is 13? And that 2/3 of children are approached by a trafficker within 48 hours of getting on the street? And that the average lifespan is 7 years after entry into the trade? Yeah, it’s a big problem.
  • I’m going to India this summer to help with prevention of – you guessed it – trafficking by teaching marketable skills like the knowledge of English to at-risk girls. I am so excited to go do something I’m so passionate about in a region I’m completely in love with! The trip can’t come soon enough.
  • I’ve gone gluten free as part of the long battle to get and stay healthy.

I think that covers the bulk of what’s happened over the last several months. Now, on to tasty food! I made this recipe up last night for a girls night and it was so amazing that I had to share it with my friends. I’ve made it as healthy as possible by removing gluten and dairy and using lots of colorful veggies.

Pesto Pasta Primavera

  • 6-7 baby zucchini, sliced
  • 1/2 c shredded carrots
  • 1/2 c peas
  • 4 baby bell peppers, diced
  • 1/2 c onions, diced
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 7 oz. pesto
  • 2 c. dry white wine
  • 1 c Daiya vegan shredded mozzarella (if you don’t care about dairy, use parmesan)
  • 1 small sprig fresh rosemary
  • 1 Tbsp Italian herb blend
  • salt & pepper, to taste
  • 1 medium pot full of brown rice pasta (about 2 1/2 – 3 c. uncooked)
  • 5 slices prosciutto (optional)

Saute bell peppers, onions carrots, peas, garlic, and spices in olive oil until the onions are translucent, or until all veggies are cooked to desired tenderness. At this point, you should start cooking the pasta in another pot unless it’s already done, reserving the water to use if necessary. Add white wine and prosciutto, if using, to the sauteing veggies and simmer until the wine is reduced by about half. Stir in the pesto and cheese just until the cheese is melted, then remove from heat. Add cooked pasta and toss to coat evenly. If the sauce is too thin, stir in the pasta water a little at a time until the sauce thickens. If the sauce is too thick, add white wine until the pasta reaches the desired thinness. Serve immediately.

 

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