Pea and Pesto Whole Wheat Pasta Salad

Hold up. Just hooooolld up. Is it September? Have we already had a full week of it? I feel like I missed something… Like, summer.

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Don’t get me wrong, I LOVE LOVE LOVE fall. It’s seriously my favorite of all the seasons. I’m super excited about it and have already begun experimenting in the kitchen (if you follow me on Instagram, you’ve been a getting sneak peak of what’s to come!). But it’s been 80 degrees here in New Haven, and I still have a few late summer recipes up my sleeve.

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Like this delicious pasta salad. It’s bright, fresh, versatile and oh-so-healthy. I had it warm, room temp and cold and it was super yummy each and every way. The peas and cannellini beans make it a hearty and filling pasta that could be a dinner OR a side! So many possibilities!

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As I squeeze in my last few summer recipes, I’d love to hear from you all… what do YOU want to see up on the blog this fall? What are you most looking forward to eating as the weather turns cool? This is the best season of all!!

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Recipe

  • 1 lb whole wheat pasta, cooked al dente and drained ( I used fusilli, but any kind will work!)
  • 1 cup pesto (I used my own mint pea pesto recipe)
  • 1 (12 oz) box of frozen peas
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 3/4 cup grated parmesan cheese, divided
  • Salt and pepper, to taste

In a large bowl, mix  pasta, pesto, peas and cannellini beans. Sir in 1/2 cup of the parmesan. Add salt and pepper to taste.  Top with remaining cheese. Can be served warm, at room temperature or chilled!

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Sautéed Zucchini and Summer Squash

I was a complete glutton this weekend. Cookies. Wine. Cheese. Carbs. I had them all and they were all awesome. I’m not sorry.

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I’m mostly not sorry is because, after a weekend of uninhibited eating and drinking, I can compensate by eating super delicious vegetables.

Wait, wait, wait. Before you judge me as a freak for loving vegetables and click away, hear me out. This sautéed zucchini and summer squash is extremely yummy, I promise. The squash is slightly sweet, and takes on this amazing texture when cooked slowly. The red pepper flakes add a hint of heat. It’s divine. So divine, in fact, that I’ve taken down and entire skillet of this stuff for dinner and not even craved dessert.

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I know, it’s crazy.

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If you’ve had an indulgent weekend like me (which I realllllyyyy hope you did because indulgent weekends are just the best), whip this up tonight and realize that it’s totally not a big deal. Because following it up with this dish is a delicious way to rid your self of post-glutton guilt. Believe me, I’ve been there. I know things.

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Recipe

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes

  • 3 medium yellow squash
  • 3 medium zucchini
  • ½ large white onion, diced
  • ½ tps garlic powder
  • 1 tsp red pepper flakes (more if desired)
  • 2 tbs olive oil
  • Sea salt, pepper to taste
  • ¼ cup shredded parmesan cheese

Heat a large skillet over medium heat. Slice the squash and zucchini in to ¼ inch thick pieces, trying to make them as similar in size as possible. Add all ingredients except for cheese into the heated saucepan and sauté for about 20 minutes until onions are translucent and squash is soft. Remove from heat and top with parmesan cheese. Serve immediately.