Say that three times fast…
As much as I would love to take credit for this bomb ass creation, I need to give credit where credit is due.
When I first started out on this joyous journey of health and letting go of pizza buns and beefaroni sandwich (yes I use to eat beefaroni sandwiches) I can honestly say that I could barely boil water. Making KD was a huge accomplishment for me. Set it and forget it was my kind of motto.
Then one lucky day this AMAZING naturopathic doctor came into my life, Dr. Carol Morley who I can honestly say brought me back to life.
I loved and admired her so much that I started working for her. Not sure I’ll ever have another job where I would pull down my pants in front of my boss but never say never right…
Kidding mom, I was only kidding…
But working with Carol really opened my eyes to this whole cooking phenomenon. The thing is when the food you relay on most is sudden taking away from you and convenience is no longer available like: McDonald’s, Wendy’s and Harvey’s (nobody said I was perfect) cooking becomes your only go to. Plus Carol’s lunches daily were like a thing of beauty, I use to get excited to see what she was going to bring to eat. Confessions of a foodie nerd and I like to think that my lunches these days might even impress a person or two.
This hands down is one of my favourite cookbooks, Delicious Detox by Carol Morley. If you don’t own it go out and buy TWO!!! So good you’ll want a backup…
I substituted and added a few things on this occasion from the original recipe only because I’m wild and crazy like that.
Parsley Pesto Pasta Party
1 bunch of parsley
2-3 garlic cloves
½ cup walnuts
¼ cup avocado oil
½ tsp chili flakes (you can leave these out if you don’t like it spicy)
Salt and pepper to taste
Nice thing about these types of recipes is that there is no fuss, no do this before that, just throw everything into your food processor and blend it up.
Set it and forget it if you will…
Now what do we serve this delicious pesto with…
2 chicken breasts
1 fennel bulb
1 bunch of asparagus
½ cup frozen peas
2 cups GF pasta (I love tru roots penne)
1 – 2 tbsp avocado oil
¼ tsp chili flakes
salt and pepper to taste
I’m a big fan of broiling my chicken, I think it gives it a nice crunch on the outside. This only takes about 15-20 minutes depending on how big your chicken breasts are. Just toss them in a little oil of choice, salt and pepper and broil about 10 minutes per side.
You’ll know when they’re done when you cut into the thickest part and it’s no longer pink. Just be carefully not to over cook or the outside will be burnt and the chicken will dry out.
Set chicken aside and put on a large pot of water and get that boiling for your pasta, multi tasker at work here… Once your water starts to boil put on your pasta as it only takes about 8-10 minutes.
For the veg you’re going to need to chop up your asparagus and fennel but not too small you want them kind of chunky. Then toss them into the pan with your peas and avocado oil, on medium heat sauté for about 5 minutes.
Once the veg are well on their way you’re going to mix in about 2 tbsp of pesto for each person attending your pasta party (this recipe will feed 4) once mixed cover the pan and simmer for about 5 more minutes.
When your pasta is done mix everything together in the pan and plate it up.
I like to sprinkle a few chili flakes on the top of mine, but again if you can’t stand the heat get out of my kitchen…