It’s the last week of summer before I head back into my classroom to prepare for the new year. Granted, I’ve been preparing projects here and there. But somehow the week before work always causes the nightmares to ensue: angry principals, missing children, sleepless nights, etc. Of course, I never actually have lost a child *knock on wood* but it’s a constant fear of mine. That and somehow epically failing the children as a teacher. I’m a ball of anxiety. Every single year this happens. Anxiety. Excitement. Anxiety. Excitement. My body and brain can’t make up they’re mind on how I should feel, and so my stomach just feels like a bunch of coiled knots.
Do any of you have careers that make you feel this way? Or children who feel both anxious and excited for school to start? FYI, I was one of those pre-school children who had to be torn from my mother as I screamed and held onto her for dear life.
Yet no matter how I feel, work will begin and I’m going to need some quick recipes! This Pesto Lentil Pasta Salad is one of the quicker and healthier ones on my blog. I swear. Lentil pasta is made of lentils, so you’ll feel like you’re eating pasta, but in actuality you’re eating lentils, which have much more nutrients and fiber!
- 2 cups of packed down fresh basil leaves
- ½ cup shredded Parmesan cheese (Trader Joe’s is usually where I get a whole bag, and you can add more if you want to)
- ⅓ cup walnuts
- 2 large garlic cloves
- ½ cup extra virgin olive oil
- salt and pepper to taste
- 1-2 handfuls mixed spring greens
- 2 roma tomatoes (diced)
- 12 oz. bag of lentil pasta noodles
- Boil lentil pasta according to the bag (stir it occasionally and add a few sprinkles of salt to the water). Once the lentil pasta is ready, drain it and run it over with some cold water. Let the water drain from it.
- In a food processor, add the basil leaves, parmesan cheese, walnuts, and garlic cloves. Process them until smooth. You may need to use a rubber spatula to scrape down the sides multiple times. Add the olive oil and process. Add salt and pepper to taste. Scoop the pesto into a bowl and set it aside.
- In a large bowl, add 1-2 handfuls of mixed spring greens. Pour the lentil pasta on top of the greens. Add the diced tomatoes and pesto. Mix the pasta salad together. Taste it and add more salt if needed.
The pasta keeps well in the fridge, but the noodles get hard after being in the fridge. The lentil noodles taste much better reheated and so you might want to take out the salad greens if you’re reheating it.
I hope you all enjoy this dish and that it’ll save you some time if you’re in a hurry! Lentil pasta can be found at any local Trader Joe’s.
Stay healthy and happy, y’all!