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TommyS and DeepSpace: Hi. How about this recipe for a post workout meal?

Recipe by Our Cookbook Collection

• Yield 4 to 6 servings

Put a healthful California twist on a traditional Italian favorite.

Adding avocados to pesto creates a rich and creamy texture without using cheese

Ingredients

1 pound linguine 1 bunch fresh basil, reserve some leaves fro garnish 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 garlic cloves 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup cherry tomatoes or sliced sun-dried tomatoes (optional)

1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

Reprinted with permission from Cloe Coscarelli’s Chole’s Kitchen: 125 Way, Delicious Recipes for Making the Food Your Love the Vegan Way (Free Press, 2012).

!! - Read your Blogger posts. Glad you had a great running weekend and mailed a card to your Dad. Have a good running week.

TommyS: Enjoyed “Man of Steel” movie” Here’s a second recipe I like and used for pot luck/post workout meal. Hope this helps you out.

Ingredients

• Coarse salt and ground pepper
• 12 ounces farfalle pasta
• 1 package (10 ounces) frozen green peas
• 3/4 cup heavy cream
• 1/3 cup canned reduced-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 1 bunch (5 ounces) arugula tough stems removed, chopped

1. For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
2. Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
3. Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
4. For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately. http://www.pbs.org/food/recipes/creamy-pasta-with-peas/