Zest. Such an underrated world. You have to have zest for life! I like to think I have a zest for life and a try-anything-once sort of attitude. Just this month I was traveling, skiing, hiking, skydiving (that’s right, 18,000ft!), and began a new startup. As exhausting as it can be, I feel blessed to have these opportunities and I want to take advantage of them all! Of course… couch time with a warm bowl of zesty pasta is good, too!
Citrus pesto pasta is quick, light delicious and fills you up just enough.
Citrus Pesto Pasta
vegan, gluten free
- 4c cooked brown rice pasta (or gluten free pasta of choice)
- 1/2c almonds
- 2 handfuls fresh parsley
- 2 garlic cloves
- 1T orange zest
- 1T lemon zest
- 1T lime zest
- 1T coconut oil
- 3T water
- salt and pepper to taste
- 1 can artichokes (chopped)
- 1.5-2c chopped leeks (be sure to clean these suckers well!).
In a blender or food processor, add almonds, parsley, garlic, zests, coconut oil and water. Begin blending or processing until you have a pesto consistency. Season with salt and pepper.
Next, in a cook pan at 2T water or oil, and over medium heat begin to saute your thoroughly cleaned leeks. Saute for about five minutes, adding more water or oil as needed. When leeks are soft, add artichokes and begin to warm.
Finally, add brown rice pasta and pesto to the pan. Fold together all of your ingredients until warmed and well incorporated.
A few great additions to this pasta are olives, sundried tomatoes, and vegan parmesan (a homemade version is super simple).
So whether you go out and experience new things this week or chill on the couch for a bit; add just a bit of zest!