Kale + Pesto + Pasta {gluten free}

IMG_3960Last week I was in the happiest place on earth with the happiest little boys on earth. My mom, sister, brother-in-law, two nephews and I hit up Disneyland for 3 days. Being 8 months preggo and walking around Disneyland may sound like a nightmare, but it was quite the opposite. Maybe it was the ridiculous large Minnie mouse ears I wore the entire time, the people watching, or the sheer joy in my nephew’s faces that were a distraction from all the walking. Whatever it was, we had the absolute best time.  I will add that I strongly believe three days is the max any sane person can do Disneyland. At the end of day three we were all ready to lounge by a pool for a few days and give our feet a rest. Thankfully that was the plan and after snapping some photos with Mickey Mouse on our last day we loaded up the car and headed to Palm Springs for some R & R.

I am at my happiest when I am with my nephews. At their young age they have the ability to make me laugh harder and smile bigger than any adult. Quite the accomplishment for a 2 and 4 year old. I made my Kale Pesto Pasta with them in mind. They are pasta boys. Ask them what they want for dinner and there is a good chance they will say “pasta” with absolute zero hesitation. I was planning on making this for them while we were in Palm Springs, but most of the days we stayed in the pool until we were called up for dinner. Let’s be honest…diving for sticks and practicing “shark bobs” (going under water) is way more exciting than cooking dinner 🙂

Quinoa pasta is my gluten free pasta of choice. It has the best texture and taste. Use your favorite pasta in place of quinoa pasta for this recipe. Or forgo the pasta all together.

I love using Kale in my pesto for an extra nutrient boost. If you have spinach on hand you may sub it for the Kale. To make a vegan version, just swap the parmesan cheese for nutritional yeast. This recipe is super versatile and can be used on fish, chicken, veggies, pizza, sandwiches…pretty much anything. The recipe makes 2/3 cup, which depending on how pesto-e you like your pasta, may be more than you need. I freeze the extra or use it throughout the week.

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