My baby turns 8! I wasn't expecting to have time to post today, but they boys are off building Legos together while Skye naps, so here I am.
It is not even 9am yet and we've already had such a big day. As I have a quiet moment before the festivities continue, I can't help but be in awe of my little boy.
I was talking earlier today on Cooking Quinoa about what a giving soul Christian is. He has been this way since he was a little guy. When other two and three year olds (including his brother!) have problems sharing, it has never been a problem for C.
His requested breakfast was what we call a "snack plate". Basically, it is where I give him small portions of four different foods and we call it a meal.
In honor of the big day, I put a candle in the muffin when I brought it to him. (The boys are crazy about blowing out candles of any kind.)
His brother was in the shower at the time, and before he blew it out he commented that he wished Alex could see it. I explained that his muffin wasn't going to survive without getting wax on it if we waited until Alex (who takes really long showers) was done. He said he could pick the wax out because he really wanted Alex to see it. He finally agreed to blow it out, but only if I agreed to re-light it when his brother was done in the shower.
I did and instead of blowing it out himself, he said he wanted Alex to do it because he had already gotten to blow a candle out today.
I know it's simple, and kind of silly, but the way Christian gives is one of my favorite things about him.
I've always been a fan of pesto, but this was my first try at making pesto with Arugula. I've got to say, I'm hooked. The peppery goodness from the arugula really shines through here.
Of course, if you aren't a fan of arugula, feel free to subsitute basil, spinach or a combination of the two.
I'm off to the arcade, lunch and then the beach!
Arugula Pesto Pasta with Sausage
- 2 tablespoons olive oil
- 1 tablespoon Parmigiano-Reggiano cheese or vegan parmesan
- 5 ounces baby arugula
- ¼ cup pine nuts
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 8 ounces gluten free spaghetti I use quinoa pasta
- 10 ounces spicy gluten free Italian turkey sausage or tempeh sausage
- 1 teaspoon garlic
- 2 tablespoons olive oil
- For Serving
- Parmesan Cheese Pine Nuts
- Make Pesto: In a blender or food processor combine olive oil, cheese, arugula, pine nuts, lemon juice, garlic, salt and pepper. Process until well combined.
- Cook pasta according to package directions, reserving ¾ cup of cooking liquid.
- Meanwhile, heat a large skillet to medium high heat. Spray pan well. Add sausage and cook until browned, about 6 minutes. Remove from pan and drain on paper towels.
- Re-spray pan if necessary. Add 1 teaspoon garlic and cook for 1 minute. Add reserved pasta cooking liquid to the pan and bring to a boil. Add 2 tablespoons olive oil and whisk to combine. Add pasta to the pan and toss to combine. Stir in pesto until well combined.
- Top with additional parmesan cheese and pine nuts. Serve warm.