You can take the pasta away from the italian girl, but you can’t take the italian girl away from the pasta. I guarantee you – make this recipe – and you’ll never miss pasta again…. and your ass will be half the size! I call this… Bikini Ready Pasta!
Bikini Ready Pasta
Total Time: 25 minutes
NOTE: You need a food processor for this recipe.
For the pesto:
- 1 cup basil leaves, packed
- 3 tbsp of pine nuts
- 1/4 cup of olive oil (if you like it creamier, less olive oil)
- 5 cranks of the sea salt grinder
- 5 cranks of the peppercorn grinder
- 2 medium cloves of garlic minced
For the rest:
- 1 and a half medium sized zucchinis
- 2 cloves of garlic, minced
- olive oil
- garlic powder
- sea salt and pepper (from grinders)
- 1/2 cup of cannellini beans
- 3-4 cups of chopped kale
- 2 tbsp pine nuts
- 1 small head of broccoli
- 8 small sized shrimp
- Preheat the oven to 400 degrees.
- Prep the broccoli – chop into small florets, coat in olive oil and toss with minced garlic. Place the broccoli/garlic/oil mixture onto a baking sheet.
- While the oven is preheating, prepare the pesto: add all ingredients in a food processor and grind until it’s to your consistency liking!
- Put the broccoli into the oven, once preheated. Bake for 20 minutes. Remember half-way through, to take a spatula and toss the broccoli around on the baking sheet.
- Take your zucchinis, spiralize them, and place the zucchini “pasta” in your serving bowl.
- Pour the pesto over the “pasta” and mix until well-covered.
- Add your cannellini beans to the mixture.
- In a medium-sized saucepan, add a few glugs of olive oil over medium heat. Salt and pepper the olive oil and a few shakes of the garlic powder (about 1 tbsp).
- Add the chopped kale to the saucepan and cook for about 5 minutes or until the kale becomes tender.
- While your kale is cooking, heat a small saucepan over medium heat. Add in the pine nuts and stir frequently until pine nuts are fragrant (nutty!) and brown slightly.
- As they become done, add the broccoli, kale and pine nuts to the serving bowl with the zucchini pasta.
- Heat a medium sized saucepan over medium high heat with a few glugs of olive oil. Season the olive oil with salt, pepper and a few shakes of the garlic powder. Once hot, add in the shrimp.
- While the shrimp are starting to cook, season the tops of the shrimp with salt, pepper and a bit of garlic powder.
- Cook the shrimp until translucent (about 2 minutes per side).
- Top the zucchini pasta with the shrimp, serve and enjoy!
- Optional: I heated up a loaf of hearty multigrain bread in the oven as the shrimp was cooking and sliced for dipping!