Eating Clean Recipe: Mint Pesto Over Whole Grain Pasta

by Susan Cross | Posted: August 2nd, 2010 | No Comments »

Last week I shared a piece about Eating Clean. The secret behind staying, and looking fit. Today I’m sharing a delicious Eating Clean recipe, that is easy, healthy, and so full of flavor, you will never feel deprived, just satisfied.

Eating clean is all about eating whole-foods. Nothing from a box, no ingredients you can’t pronounce, no processed foods, none of the white stuff, no additives, dyes, high sodium, trans fats, chemicals, toxins, hormones, or antibiotics. While this list may seem long, it is in most of the everyday foods people are consuming.

Many of my clients automatically assume yuck, no flavor. This is not true at all.

I must give full attribution to my son Will, and my mother-in-law, Linda. Linda has an amazing garden. Will and I love her garden, complete with zucchinis, every herb a chef could desire, even watermelon! Linda suggested that Will go pick some herbs and that they make pesto. Will insisted on picking and adding mint, not usually what we put in pesto. Experiments are how most great recipes are born, and so Will made mint pesto. We all love it and hope you do too.

Pasta with Shrimp with Fresh Basil/Mint Pesto:
Ingredients:
1 lb. Medium size shrimp*
1/2 Package organic whole grain pasta
3 Cloves garlic
1 Lemon
1 Pint grape tomatoes
1 Organic zucchini
2 Cups packed mint leaves
1 Cup packed basil leaves
2 Tablespoons pine nuts
1/2 Cup olive oil

PESTO:
Chop basil and mint. Place olive oil, basil, mint, and pine nuts in vita-mix or blender. Blend until it is a paste.

SHRIMP:
-Clean and devein your shrimp. Chop garlic and add the juice of one lemon and a little olive oil. Place shrimp and mixture in giant ziploc and marinate a few hours. Grill or cook on skillet. Cook no longer than 5 minutes or until the shrimp are a nice shade of pink. Do not overcook!

Chop and saute one zucchini in a little olive oil and garlic.

Follow standard pasta directions for cooking your whole grain pasta.

In a big bowl mix pasta, pesto, shrimp, zucchini, chopped grape tomatoes and parmesan is optional. I line my serving bowl with tons of arugula for extra greens and flavor, before pouring in the pasta.

*Feel free to substitute chicken if you don’t like shrimp, or just have it plain if you are a vegetarian. Any way you serve it, it’s delicious. Enjoy!