A couple nights ago I made this super simple pesto pasta to serve with Mediterranean Chicken Meatballs– and it was delicious- especially paired together!
In reality, you could definitly make this pasta dish and pair it with any protein you please- this would be awesome with seafood. Give me the 12-ounce limit in a week and I’m counting my seafood consumption right down to the ounce. It’s like the ham sandwich. Those things I’m not supposed to have is all I can imagine I could ever eat. Serious. It is the end of the world if I miss out on my 12-ounces of seafood for that week. Ok, not really, but I claim my dramatic over-the-top reactions to being pregnant.
Choosing the herbs to use are free for you to decide, but I really enjoyed the classic flavors of the basil, oregano, and parsley. Last night, I actually watched Rachael Ray make pesto with Butter Lettuce. I know. I think I”ll be trying that out soon!
Making my own pesto sauce allowed for me to control the amount of fat (olive oil) the went into the pesto- substituting lemon juice and zest gave an extra boost of flavor. Really delicious. While the fat in EVOO is the ‘healthy’ fat- optimal for a pregnant woman, it is still fat, and too much is still too much.
I took a fiber boost from whole wheat pasta- every little but helps these days- don’t you know that’s the truth! Not to mention the fiber helps me to keep my blood sugar in check. Protein in whole grain/whole wheat pasta allows for me to stay full and get enough for all (3) of us in the body!
Look at the greeeeeen! It has got to be good!