Quinoa Pasta with Roasted Tomatoes & Kale-Walnut Pesto
- By Geraldine Campbell
Natasha Uspensky is one of our favorite nutritionists—and not just because she used to be an opera singer. The Brooklyn-based health counselor’s holistic approach to eating right and enjoying food is a refreshing departure from diets that ban carbs, gluten, dairy, or all of the above. We asked Natasha for a few of her favorite recipes for summer, when, says Ms. Uspensky,“hotter temperatures are ideal for a diet higher in raw, cooling fruits and veggies and lighter grains that are naturally lower in fat.”
This light, gluten-free pasta recipe can be served hot or cold. The kale pesto is a super healthy alternative to traditional basil pesto and is a great way to sneak in some extra greens!
Ingredients (Serves 4):
Quinoa:
1 box quinoa pasta
1 lb mixed organic heirloom cherry tomatoes
3 cloves garlic, slivered
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
Pesto:
4-6 leaves of organic kale, torn from stems
1/4 cup walnuts
1 clove garlic, peeled
1/4 cup extra virgin olive oil
Juice and zest of 1 organic lemon
Sea salt and pepper to taste
1 tbsp nutritional yeast (an amazing vegan alternative to Parmesan cheese, and a great source of B vitamins!)
Preheat oven to 350 degrees. Toss cherry tomatoes with garlic, olive oil, vinegar and sea salt. Roast in a glass baking dish on center rack for about 40 minutes, or until tomatoes are tender. Cook quinoa pasta according to package instructions. Combine all pesto ingredients in a food processor and blend until desired consistency is reached, about 30-60 seconds. Drain pasta and toss with roasted tomatoes and pesto. Refrigerate remaining pesto, and use on crostini, quinoa, broiled fish, or on roasted summer veggies.