Article - NESHealth Practitioners

ROYAL QUINOA FUSILLI PASTA W/ KALE & MORINGA PESTO | Integrator 3


  • PREP TIME: 15 MINUTES

    YIELD: SERVES 4



    This high protein, iron and fiber gluten free pasta dish is so satisfying and filled with dense nutrient rich flavor that will not disrupt your digestion.

    INGREDIENTS:

    1. 1 box Royal Quinoa Organic Fusilli Pasta (Andean Dream)
    2. 1 sheet of pacific Kombu
    3. 4 - 6 Cups Filtered Water
    4. Sea salt
    5. Olive Oil

    For the Pesto:

    1. 1⁄2 Cup fresh basil
    2. 1 Cup green kale – cut into pieces with steam removed
    3. 1⁄2 Cup soaked raw almonds (soaked 8-10 hours or overnight)
    4. 1⁄4 Cup organic moringa powder
    5. 1 Tbsp Nutritional yeast
    6. 1 Lemon – juiced
    7. 2 -3 Garlic cloves
    8. Sea salt & cracked black pepper
    9. 1/3 Cup Extra-Virgin Cold Pressed
    10. Olive Oil



    METHOD:

    1. In medium sauce pan bring 4 -6 cups of lightly salted water to boil. Add the fusilli pasta and kombu cook 14 minutes. Drain and toss in bowl with some olive oil.
    2. For the Pesto - Place all the ingredients into food processor and process until smooth and creamy. Stop and scrap the sides with rubber spatula to make sure all the ingredients are well blended.
    3. Add 1⁄2 - 3⁄4 cup of the pesto to the pasta toss until evenly coated. Serve with fresh chopped basil.