Pistachio Pesto & The Surprising Truth About Pasta

YES- YOU CAN EAT PASTA & STILL MEET YOUR HEALTH GOALS (read on) 

I’ve said it before and I’ll say it again: It’s not the pasta that’s bad for you- it’s the quantity. 

In Italy we eat pasta as a “primo” or a starter dish and then move on to lots of veggies and protein. The key is to have enough pasta where you’re satiated, but not feeling any ounce of guilt that you indulged in a plate of pasta. 

My spring time pesto brings out all the bright flavors of spring & you even get a boost of protein from the pistachios. 

The key is to eat pasta in moderation, having white carbs just one to two times per week, & eating mostly complex or nutrient-dense carbs like quinoa, sweet potatoes, brown rice, beans, & lentils on the other days.

 If you are going to have pasta, do it like the Italians: Get great quality or homemade pasta, eat a small- to normal-sized portion that's one cup or about the size of your fist, & bulk it up with veggies and a little protein. 

Pro Tip: Always eat your pasta off of a dessert size plate. When I’m out at a restaurant & we order a plate of pasta to share for the table I will always ask for a small plate. At home, you can do the same.

Bottom line: Don't be afraid of some carbs. Our bodies need them to function!! I recommend my clients go 50/50 with zucchini noodles & a brown rice- or a bean-based pasta like @eatbanza or @explorecuisine & then add a little protein like chicken, shrimp, or even an egg. Toss it all with two tablespoons of a healthy fat like extra virgin olive oil, grass-fed butter, or pesto! 

Talk about being satiated! 

Buon appetito!

Ingredients

3/4 cup dried roasted unsalted pistachios

1/2 cup olive oil

1/2 cup pecorino

1/2 cup parmigiano

15 leaves of basil

3 garlic cloves

Zest of small lemon

1 tbsp lemon juice 

2 tbsp pasta water (AKA liquid gold)

Whirl all ingredients in a blender. Add a dash or two of water depending on how thick you prefer your pesto. Top with parmigiano reggiano and you can even add some toasted bread crumbs for added crunch!

Buon appetito!