Wednesday, March 16, 2016

trying it out

Hi guys! Sorry it's been awhile since I posted, I've been navigating life with two kiddos and trying to get back into some sort of routine. Now that things are starting to fall into place I can get back to writing once in awhile. I wanted to do more recipe posts because I think one of the things I get asked most frequently is what I'm cooking and how to find time to do it.

One tip for finding time to cook is I usually make the next days lunch the night before. That way when lunch time comes around everything is ready and then both girls go down for their naps. It has made a world of difference for me and I can still ensure they are eating homemade healthy meals.

This recipe for example I made while I was throwing together some dinner that night. Then I just put it in the fridge for the next day. It is super easy and isn't mine, however I did tweak a little bit just because I didn't have some ingredients. Penelope loved it so much she asked for thirds and I love that it's healthy, easy, and time friendly!


1 cup canned peas
3 tbsp grated parmesan cheese
3 cloves minced garlic
1 tsp lemon juice
1 tbsp dried basil
3 tbsp (or so) of olive oil
dash of salt and pepper to taste
1 tbsp grated parmesan cheese
75% of a box of whole wheat thin spaghetti

Boil a pot of well salted water for pasta. Meanwhile, blend all sauce ingredients together while streaming in olive oil, set aside. Once water is boiling, break pasta in half and toss it in the pot. Cook until al dente. (DO NOT LET PASTA GET MUSHY!!) Save one cup of pasta water and drain the rest of the pot in strainer. Return pasta back to pot and mix in pea pesto. Use 1/2 cup of the pasta water you reserved to get it mixed together nicely. Take the extra 1 tbsp parmesan cheese and sprinkle over pasta, using the other 1/2 of reserved pasta water to mix it in. Add salt as needed. Serve immediately for best results...but still tastes great the next day!

toddler approved!

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