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Quinoa Pesto Pasta w/ Shrimp & Chopped Veggies

I have always been a noodleaholic. Over the years however I’ve learned to tone down my obsession a bit. It’s nice that there are so many alternatives to noodles these days. I love zucchini noodles but sometimes I need something a little more substantial…. insert, quinoa lentil noodles. I’ve been enjoying cooking pasta dishes again and think Andrew has too! Here’s one of our favorite dishes!

From the Cutting Board:

  • ½ lb. of deveined tailless wild caught shrimp
  • Handful of organic spinach
  • 8 asparagus spears, chopped
  • ½ bunch broccolini, chopped
  • Minced garlic to taste
  • ¼ cup slivered almonds
  • Chopped Italian parsley to taste
  • Parmesan cheese, if desired

Pesto:

  • 1 bunch of fresh basil
  • 1 handful of pine nuts
  • 2 garlic cloves (add more if desired)
  • 1 squeeze of a sliced lemon
  • Olive oil as needed
  • Salt and pepper to taste 
    • Pour all the ingredients into a blender and pulse until everything is blended.

Directions:

First steam your chopped asparagus and broccolini. While those veggies are steaming add a small dollop of olive oil to a large skillet with a big handful of spinach & minced garlic and heat until the spinach has wilted down. Once the broccolini and asparagus are steamed, add them to the skillet and turn the heat to low. On another burner heat add 2-3 tablespoons of pesto in a frying pan and saute the shrimp until pink in color, about 2 to 3 minutes a side. Once cooked add the pesto shrimp mixture to the veggie skillet and keep warm. Lastly, prepare your box of quinoa noodles. Once cooked drain and rinse the noddles. Then add the noodles to the skillet along with additional pesto as desired, gently toss! Scoop yourself a bowl of pesto pasta & top with fresh Italian parsley, slivered almonds, and Parmesan cheese if desired! 

Enjoy!

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