In between bouts of completely losing my appetite, I have managed to find some time to whip up some new dishes to share. While the nausea I had experienced the first 3 months of pregnancy lifted a number of weeks ago, I all of a sudden had zero desire to eat … or cook for that matter. I had about a week and a half of some intense eating once I felt I could keep food down, but lately I struggle to feel like eating. Maybe it’s the pregnancy, maybe it’s the slight wave of heat we’re getting – which isn’t really hot, so let’s hope it’s not the heat. To get through this, we’ve relied on old stand-by recipes or quick meals like nachos or roasted chickens from the store, just so we wouldn’t have to think about the process. Because when I don’t feel like eating, I definitely lose the desire to be in the kitchen.
This dish begins with some inspiration from a recipe we’ve made a few times when we need dinner in our bellies in little time and with almost zero effort: a pesto that also uses arugula and avocado. If you have a food processor or blender, there’s no chopping involved – your hardest job would be to pit and peel the avocado. Your pasta “sauce” will be done within a fraction of the time it takes your linguine to boil. And hungry bellies and busy peeps love meals like that. But, we found enough spring in our step to add some sauteed spring vegetables to the mix; because this time of year I seriously can not get enough asparagus. Give it to me in the morning, afternoon, and evening everyday while it’s in season and I wouldn’t complain one bit.
Linguine with Arugula & Avocado Pesto and Spring Vegetables
Pesto Recipe Adapted from Giada de Laurentiis
The ingredient list may look long, but this dinner comes together in the time it takes you to boil the water then your pasta. Delicious served with some grilled shrimp or fish.
1 lb gluten free linguine (or your favourite long pasta)
1 Tbsp olive oil
1 clove garlic, minced
1/4 tsp chili flakes
1 bunch asparagus, cut into 1″ pieces
1 cup peas, fresh or frozen (thaw first)
4 green onions, sliced
1/4 tsp each salt & pepper
1/4 cup parsley
2 Tbsp goat cheese (or more if you prefer)
2 avocados, pitted and peeled
2 big handfuls arugula
1 cup fresh basil
juice of 1 lemon
1 clove garlic
2 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
Boil pasta according to directions until al dente. Save a cup of the pasta water before draining. Meanwhile, heat the Tbsp of olive oil in a non-stick pan over medium heat. Toss in the garlic and chili flakes and saute for 30 seconds, ensuring the garlic doesn’t burn. Add the asparagus to the pan and saute for another 5 minutes or until tender-crisp. Add the peas, green onions, salt and pepper to the pan and saute an additional 2-3 minutes or until the peas are heated through and the onions are wilted.
While the vegetables are sautéing, make the pesto: add all the pesto ingredients (avocado through pepper) in a food processor or blender and blend until everything is fairly smooth.
When the pasta is cooked, add the pesto and half of the sauteed vegetables with the pasta and mix until everything is combined. Add a bit of pasta water if the “sauce” seems too thick. Pour into a serving dish and top with the remaining sauteed vegetables, the parsley, and crumbled goat cheese. Serve immediately.