Hi there!! HAPPY Wednesday :D
How's your week going so far?! I hope you're fueling up on some good workouts AND eating clean!! If not, break out of your comfort zone AND get moving :D
Today's post is a RECIPE! I haven't posted a dinner recipe in awhile so I'm bringing one on...lol! I made this for my family and it's SO SO SO good!! This recipe serves 4. I doubled the recipe and didn't have any leftovers! Pesto made with broccoli rabe and kale has a bolder, earthier flavor than the traditional basil version. I should mention that I never used to be a kale lover but this recipe ROCKS! Serve with a side salad and dinner is both AWWWesome and FITastic!!
Spaghetti With Broccoli Rabe-Kale Pesto
1 tbsp kosher salt
3 cups coarsely chopped broccoli rabe
3 cups coarsely chopped kale
1 garlic clove
red chili flakes
2 tbsp extra-virgin olive oil
12 oz whole-wheat spaghetti
1/4 cup finely grated pecorino
3 tbsp pine nuts
Boil a large pot of salted water; immerse rabe to blanch until bright green, 4 minutes. Remove with a slotted spoon, drain in a colander, and transfer to a blender or food processor. Repeat with kale, blanching 3 minutes; reserve blanching water.
Pulse rabe and kale with garlic and a pinch of red chili flakes. With blender running, drizzle in olive oil and 1/4 cup blanching water; process until smooth.
Cook spaghetti in blanching water according to package directions; drain, return to pot, and toss with pesto, 1 1/2 tbsp pecorino and 1 1/2 tbsp pine nuts. Serve topped with remaining pecorino, pine nuts, and a pinch of chili flakes.
Toasting pine nuts gives them depth: Swirl in a nonstick pan over medium heat until brown.
Nutrition Information: 494 calories per serving, 15 g fat (3 g saturated), 74 g carbs, 6 g fiber, 19 g protein.
If you make this recipe, I'd love to hear your comments :D
Have a FAB day!
SEE YOU back here on Fridayyyyy!!
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Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist