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Pesto Chango

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Pesto Chango PastWe’ve almost made it to the fall finish line with chunky sweaters looming on the horizon.  We’ve still got a few more months of self- loathing about how we look in our bikini.  Sure, every year we kick our rear into gear with Self Magazine’s Booty Boot Camp.  But then we worry about food choices all summer—how are we supposed to keep our toned and girlish figure.  Let’s face it: a girl’s gotta eat.  We can’t survive on Rosé alone.

So stop over thinking food choices, and quit playing good carb, bad carb.  This quick and healthy recipe for angel hair pasta with pine nuts and peas is made with golden semolina and wholesome flaxseed, oats and barley.  Here’s the secret: pine nuts are nature’s only source of Pinolenic acid, which stimulates hormones and helps diminish your appetite.  If that weren’t enough to convince you to dig in, consider that pine nuts are rich in iron and magnesium, which alleviates muscle cramps, tension and fatigue.  Something that’ll come in handy for that never-ending Sunday night commute back to the city.

Bikini Ready Spaghetti with Pesto Chango

  • • 1 (10-ounce) package frozen peas
  • • ¾ chicken broth
  • • 2 large garlic cloves
  • • 1/2 cup toasted pine nuts (2 ounce)
  • • ½ cup packed basil leaves
  • • ½ cup packed mint leaves
  • • 1/2 cup grated Parmigiano-Reggiano plus additional for serving
  • • 1/3 cup olive oil
  • • 12 ounces multigrain protein pasta
  • • ½ cup cherry tomato

In a saucepan, combine the peas and the broth. Bring to a boil, reduce heat, then cover and simmer for 5 minutes. In a food processor, combine the peas and broth with nuts, basil, mint and garlic. Blend.  With motor running, add oil, blending until incorporated.   Season with salt and pepper.

Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.  Add cherry tomatoes.

Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper and top with Parmesan cheese.

Get all the benefits on Pine Nuts

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