FEED YOUR SOUL
The Healthy Super Bowl Side Dish That’ll Have Everyone Cheering
February 1, 2017
core some energy for the big game with this healthy, dairy-free Pesto Pasta Salad recipe from Bay Area instructor MATTHEW TSENG.
“This recipe is packed with flavor while still remaining fairly healthy. I'm also lactose intolerant, so I use dietary yeast to give this pesto a nutty and cheesy flavor. It’s delicious and makes a great side dish!” — Matthew Tseng
1/2 cup pine nuts
2/3 cup of olive oil
1/3 cup nutritional yeast
5 to 6 garlic cloves, chopped
2 cups of loosely packed basil leaves
Salt and pepper to taste
Pasta Salad Ingredients:
Homemade pesto (recipe above)
1 pound of pasta (I prefer fusilli and bowtie pasta, but any of your choice will work)
1 16-ounce package of cherry tomatoes, halved
1 14.5 ounce can of sweet peas, rinsed and drained
1 pound of chicken breast, chopped into pieces
Tip: you can purchase pre-cooked chicken breast or roast your own with olive oil, salt and pepper
Salt, pepper and red pepper flakes to taste
1. To make the pesto, combine the pine nuts, olive oil, nutritional yeast, garlic cloves, basil leaves and seasonings in a food processor or blender, and blend until evenly combined. You can also add more or less olive oil, depending upon how tight you like your pesto to be.
2. Cook your pasta of choice, then set aside to cool.
3. Combine the cooked, room temperature pasta with pesto sauce, chopped cherry tomatoes, sweet peas and chopped chicken breast. Stir to combine.
4. Gently fold in sweet peas. (They’re more fragile so should be added last.)
5. Add salt, pepper and red pepper flakes (if you like a little spice!) to taste.
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