Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

Ingredients 

Pesto :

• 1 cup fresh basil leaves

• ¼ cup fresh mint leaves, plus more for serving

• 2 cloves garlic, minced

• 1/4 cup toasted pine nuts (or for raw walnuts)

• 1 medium lemon, juiced & zested

• 1/3 cup olive oil, more for serving

• 1/4 cup parmesan cheese, plus more for serving

• Salt and pepper

Pasta :

• 12 oz. red lentil pasta (or substitute for whole-grain)

• Pesto

• 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.
   
   

Strawberry Mint Scones

We are a week into Spring and although the weather may have not gotten the memo yet, my kitchen sure has! Spring cooking makes me happy!

The slightly warmer weather and sunshine gives me so much inspiration and motivation to bake with light and bright ingredients.

My favorite ingredients around this time are fruit! From citrus fruit to berries, I love to incorporate them in any way I can. And for my first bake of Spring 2019, I chose scones! To tell you the truth, scones always looked very heavy and dense and I have never had the desire to eat one, not until I tried this recipe. With one bite, I was hooked! From the light and buttery dough to the strawberry and mint filling, they scream spring!

This recipe was taken and adapted from one of my absolute favorite magazines, Bake from Scratch where they use basil instead of mint. What's great about this recipe is how versatile it is, so if mint or basil aren't your favorite herbs, you can easily substitute with thyme, or rosemary, or leave it out entirely.

Bake up a batch and enjoy them with a lovely cup of coffee or tea.

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Ingredients

• 4 cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ¾ teaspoon kosher salt

• ¾ cup cold unsalted butter, grated

• 1 cup diced fresh strawberries

• 2 tablespoons chopped fresh mint

• ¾ cup whole milk

• 2 large eggs, divided

• 1 tablespoon heavy whipping cream

• Garnish: sanding sugar

Recipe

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in strawberries and mint.

3. In a small bowl, whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Roll dough to ¾- to 1-inch thickness. Using a bench scraper, cut the dough into triangles or use 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.

4. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with sanding sugar, if desired.

5. Bake until golden brown, 12 to 15 minutes.

6. Let cool slightly; serve warm.

   Recipe by Bake from Scratch