Kale Pesto Pasta

It comes together so quickly, especially if you have some leftover roast chicken or a rotisserie chicken from the store. This recipe is also great for seed cycling! Switch out the pumpkin seeds for sunflower seeds during the second half of your cycle.

Serves 4 to 6 | Prep: 5 minutes | Cook: 30 minutes

Menstrual Phase

Ingredients:

• 1 tablespoon plus 1 teaspoon sea salt, divided, plus more to taste
• 16 ounces (454 g) pasta (I like orecchiette)
• 1 tablespoon avocado oil
• 4 ounces (113 g) bacon, roughly chopped
• ½ medium red onion, thinly sliced 2 large chicken breasts, roughly chopped
• ½ teaspoon black pepper, plus more to taste
• 1 tablespoon balsamic vinegar

Sauce

• 1 bunch kale (6 to 8 stems) 6 to 8 basil sprigs
• 1 cup (100 g) freshly grated
• Parmesan, plus more for topping
• ½ cup (120 ml) extra virgin olive oil, plus more as needed
• ¼ cup (60 ml) lemon juice
• ¼ cup (30 g) hemp seeds, plus more for topping
• ¼ cup (35 g) pumpkin seeds, plus more for topping
• 4 garlic cloves

Method:

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the pasta and cook according to package instructions.
2. Heat the avocado oil in a large pan over medium- low heat. Add the bacon and cook for 5 minutes, stirring often, then add the onion and sauté until the bacon is crispy, 3 to 5 more minutes.
3. Increase the heat to medium- high, add the chicken, and season with 1 teaspoon salt and the pepper. Sear the chicken, about 3 minutes per side.
4. Deglaze the pan with the balsamic vinegar. Reduce the heat to medium- low and cover, lifting the lid and stirring occasionally, until the chicken is cooked through, about 5 more minutes. The chicken should break apart easily and the juices should run clear. Remove from the heat and cover while you prepare the sauce.
5. Make the sauce: Remove the stems from the kale by grabbing the stem with one hand and stripping the green leaves down and off both sides with the other. Place the leaves in a blender. Add the basil (stems and all), reserving 1 sprig for garnish. Add the Parmesan, olive oil, lemon juice, hemp seeds, pumpkin seeds, and garlic. Blend until smooth, adding a few more tablespoons of oil (or water) if needed to help the mixture come together. Stop and scrape down the sides of the blender if needed— the mixture should be thick.
6. Add the sauce to the pan with the chicken and warm over medium heat stirring occasionally, until the flavour mellows and the colour darkens a tad, about 5 minutes. Remove the leaves from the remaining basil sprig and slice into thin ribbons.
7. Drain the pasta and return it to the pot, then pour in the sauce and stir to coat. Serve topped with the basil ribbons, extra cheese, and seeds to taste.

Note: Blending and gently heating kale gives you the benefits of its nutrients and fibre while making it way easier to digest.