After an afternoon session of Vinyasa Yoga with Chris, my appetite was roaring. Luckily NYC is a food-lovers paradise. Right next door to Yoga to the People was a newer restaurant offering free samples of seafood-fried rice and scallion pancakes. Yes please! Of course that small bite only further confirmed my dire need for sustenance. and fast. It is always those moments, when my stomach is talking loudly, that I feel the urge to just give in and duck into some fast-food convenient eatery and fork over a few bucks for a sub-par non-nutritious quick meal. Luckily, Chris and I took over yogi willpower and stretched it the 25 minutes of commute time home. We both agree it was a sage decision.
Olive Tapenade Pesto with Sun-dried Tomato Spinach whole-wheat pasta
Earlier today I made this pesto. It was a simple process. Into the food processor went 1/2 cup mixed salted nuts, 1/2 cup black olives, 1 tablespoon olive oil, a handful of basil, and some salt and pepper. I pulsed the mix for about three minutes and voila! Pesto!
After boiling the noodles, I transferred them to a pan with a little olive oil, 1/2 cup of sun-dried tomatoes, a handful of spinach, and about 1/4 cup of pesto. I sautéed the mix for about two minutes until the pesto coated the noodles. I topped the mix with a little mozzarella cheese and some basil.
And just because a night is never complete without it-a little preview of an upcoming recipe/article for Small Kitchen College…
Check out the ingredients. Any guesses?