Priyu.com – Salsa..Samosa..& Smore

To err is human…. Not a day goes by when we don’t commit errors (of commission or omission) be it not holding the door for someone or secretly wanting to own your neighbor’s M6 (amongst their other possessions) or swiping your credit card to buy that totally unaffordable handbag or choosing wine over working out…the list is endless! SO the point I’m trying to make is that us mere mortals cannot survive a day without sinning (ok may be that’s too strong a word but you know what I mean). The only thing that prevents us from turning into complete monsters is the good that we do to balance the bad. “Balance” is the key! That is my philosophy in life. And the same principle applies to food. Every now and then I crave the comfort of carbs and fat! BUT I’m health/figure conscious AND I don’t believe in denial. SO the way I indulge myself without feeling too guilty is A. I use the best possible, all natural wholesome ingredients. Not all fats and carbs are created equal. Steer clear from the overly processed, refined and chemical laden crap and you’ll do yourself a lot of good! B. I “balance”! You’ll see exactly what I mean in the below recipe. For starters I use organic whole wheat pasta. I love the nuttiness of whole wheat pasta and the fact that it has a much lower glycemic index than regular pasta. Frankly I don’t know how the organic bit helps but I figured it couldn’t hurt. Secondly, I use Omega 3 rich walnuts (that’s the good fat I was referring to) and a medley of herbs for extra flavor in my pesto. Thirdly, I add plenty of veggies to “balance” the richness of pasta. Additional pointer – Skip KRAFT and get a block of good quality aged imported Parmesan.

What you need:
For the pesto
1 cup parsley
½ cup mint
½ cup cilantro
¾ cup walnuts
2 garlic cloves
½ cup extra virgin olive oil
¼ cup grated parmesan
Salt to taste

For the pasta:
¾ pound fettuccini
2 tablespoons of olive oil
3 cups cauliflower florets
1 small red bell pepper cut into strips
1 small green pepper cut into strips
Salt to taste
Freshly cracked pepper

How to make
• Place the parsley, mint, cilantro, walnuts and garlic in a food processor. Pulse till finely chopped. Stream in oil and process till smooth.
• Stir in the parmesan and season with salt.
• Boil water in a large pot, add pasta and cook till al dente. Drain the pasta and save about ¼ cup of the water.
• Heat oil in a pan in on medium high heat. Add the cauliflower and cook till it browns a little. Add the peppers and cook until slightly brown and tender

• Add the pasta, pesto, reserved water to the vegetables. Toss well. Season with salt and pepper.
• Garnish with parmesan shavings.