Healthy Pasta Pesto with Hidden Veggies - A Tasty and Nutrious Recipe

Yes… another pasta, haha! I loooove pasta so much, and I had completely forgotten about it for half a year. But now I’m back on track! And you know what? It’s not just delicious, but I also think it’s important to nourish my body, not just my mind. That’s why I always secretly add lots of vegetables! This pasta was a huge hit again, so don’t hesitate to try it yourself!

What do you need? (For two people, or if you’re really hungry, for one ;) )

• 200g pasta (Vata: spelt, Pitta: whole wheat, Kapha: buckwheat)

• 250g cottage cheese

• 300g chicken thigh fillet, diced (organic, from a local farmer)

• 1 tablespoon fresh pesto

• Broth (for example, Cenovis)

• 1 small zucchini

• 20ml cooking cream (BIO) (low-fat for Kapha)

• 2 large handfuls of spinach

• A handful of cherry tomatoes (for Kapha: bell pepper)

• Herbs (Oregano/parsley: Vata & Kapha, Basil/fenugreek/parsley: Pitta, Chili: Kapha)

How to make it:

• Cook the pasta according to the instructions on the package, in salted water or broth for extra flavor.

• Sauté the spinach with a spoonful of pesto and a splash of cooking cream.

• Chop the zucchini into small pieces and add them to the pan. Let them cook for a few minutes until the zucchini softens.

• Blend the cottage cheese with all the vegetables from the pan into a creamy sauce.

• Sear the chicken thigh fillet in a bit of butter (ghee) or coconut oil until golden brown, then set aside.

• Slice the cherry tomatoes in half and add them back to the pan along with the sauce.

• Season with fresh herbs according to your dosha.

• Mix the cooked pasta with the sauce and serve with the chicken on top. I shredded the chicken with two forks to make a sort of pulled chicken! For some extra crunch, you can top the pasta with pistachios, seeds, or extra virgin olive oil!

Enjoy! (As you can see, my dog is already the biggest fan of my cooking, haha.)

X's,

Aimée