So it dawned on me, I haven’t watched Netflix in ages. Which is kind of a criminal act. I mean my about me page even states that I’m known to binge watch an entire tv series in as little as time as possible. And it’s been months! I’m soooo backlogged. I have to watch the latest season of Scandal, Once Upon a Time, OITNB (yeah even OITNB), finish Sons of Anarchy (which I may never do, because I’m in love with Jax, and am unwilling to let our relationship end) and some friggin day I’m actually goIng to start watching Mad Men. So really, I shouldn’t leave the couch. Nope. Not ever.
But the truth is I’ve been kind of busy trying to be sort of a productive human being, and in turn attempting to make this little space of mine something worth stopping by for you. Meaning regular postings, recipe testing, and general freak outs about everything in between… such as how I don’t own any wick jars… and I really want to share a cute little layered mousse dish that absolutely requires wick jars for photographing. See, the struggle is real.
And as much as I love Netflix, it’s a black hole for productivity. And it loves to insult you by informing you that you are completely sucking at life, and it’s winning, by asking every four episodes if you are still watching. Yes, I am. You know that I am. Stop making me feel guilty, and play my damn show. Honestly, don’t be so mean Netflix. Instead how about YOU be productive for the both of us. And add food delivery options, so I don’t EVER have to tell you I’m done watching. Right there on the side, you know click a button and oh look chinese takeout… yum. Sandwich shoppe delivers… heck ya. Pizza… damn straight.
Maybe, I should delete that ^^^ and patent it. Crap. Alright, remember you heard it here first.
Speaking of food. This mean green pesto pasta, yaaaaaa. It’s literally a green bowl of health. Because anything green by default means healthy right? Of course this one is legitimately healthy as we are rocking three veggies and a delicious bright green ROASTED GAAARLIC pesto sauce. How could you feel anything but glorious when enjoying a big ole bowl of this?
Alright, I have to get right to my absolute favvvvorite thing about this pasta, and that’s that you can devour it at any temperature and it’s so frickin good. I mean it. Hot. Cold. Room temp. Doesn’t matter. Which makes this the ULTIMATE pasta dish. Going to a BBQ or a potluck, because you’re awesome and you have friends (that must be nice)… what better of a dish than one that doesn’t matter what temp it ends up being eaten at. Convenient? Ya! For me, I usually nom down on it hot when it’s just been made, and eat leftovers cold. And I really like it cold, and I’m not a cold pasta fan normally.
Now I have to put a disclaimer on this pasta… you are going to lick the bowl like a crazy. So, whatever precautions you need to take to not look like a lunatic, I recommend having that plan ahead of time. For reals.
Something else I like to do with this mean green is sprinkle hemp seeds on top. Why? Because we continue our green theme, and you give it a nutritional kick with some bonus protein action along with it. Plus, I always feel like garnishes take a “I just threw this together because I have to feed you” to an actual presentable dish. I’ve only recently started to garnish, and now I feel all fancy pants chef like.
Enjoy hot, cold or room temp: As mentioned above, any temp goes for this dish. Just make sure to actually store it in the fridge when the time comes.
Cook your veg to your liking: Want those green beans and asparagus crunchy? You got it, just follow the recipe. Or if you are like me in that you enjoy a rather tender veg, continue cooking your veggies until you are happy with them. Whether that’s tender, or pretty darn soft, just taste a veg and decide. It’s your call.
Rinse those noodles: Now the reason you rinse noodles after cooking is to remove the starch build up that has occurred, which is what makes your noodles stick together. A little salt in your boiling water definitely helps with this and in most cases rinsing isn’t necessary. But as orecchiette noodles love to cuddle, it’s best to rinse them to keep them separated and not spooning.
Remove your pot from the heat: When it’s time to add your pesto and serve, remove the pot from the heat before adding your pesto in. This will prevent the pesto from overcooking and changing to that icky brown shade we are all too familiar with.
I make a lot of recipes around here, and don’t often make the same thing very often as I’m always looking to find another new delicious creation. But now and then, I make something that’s so good I just have to turn around and make it again asap so that I can share it with you. This happens to be one of those times. So me breaking from routine means you need to put this on your meal plan/dinner table pronto. You won’t regret it. It’s full of beautiful green vegetables, a creamy delicious pesto and it’s just as good leftover.
Make your tummy happy okay. And enjoy this mean green pesto pasta.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!*
- 12 ounces orecchiette (gluten free, if desired)
- 1 tablespoon coconut oil
- 1 large shallot, minced
- 1/2 pound green beans, cut into thirds
- 1/2 pound asparagus, cut into quarters
- 1 1/2 cups frozen peas
- 3/4 – 1 cup roasted garlic walnut pesto
- Cook orecchiette according to package directions. Drain and rinse well with water. Set aside.
- In a large dutch oven or stockpot heat coconut oil over medium-high heat. Add minced shallot and cook for one minute while stirring. Add green beans and asparagus. Cook for five minutes, stirring occasionally. Add frozen peas, and continue to cook while stirring occasionally for another five minutes, or until vegetables have reached desired tenderness. If vegetables begin to brown reduce heat slightly, and stir more frequently.
- Once vegetables are done, add drained cooked orecchiette and stir to combine. Let cook for 2 minutes and then remove from heat. Add pesto and stir to combine. Salt and pepper to taste.
- Serve immediately.