Garlic Kale Pesto Pasta is my new seasonal favorite dish – easy to prepare, full of flavor and is versatile enough to continue changing with the seasons.
It was like stepping into another planet when we got out of our truck to visit our friends from college, Don and Kathy, who live in South Florida. It was a world of Ferraris and Lamborghinis, of personal shoppers at Neiman Marcus, thousand dollar shoes, of late night partying, glitz and glamour.
Being a girl from New England that grew up in a middle-class American family I am amazed at the differences between how people live.
Everyone I met was so nice and genuinely were caring people. I just couldn’t help but feel out of place. I’ve come across people with wealth – my next-door neighbor lives in a beautiful home on the river and is rich by definition.
I can’t say I live in poverty either. I have been very blessed and Chris and I have worked very hard. But compared to the group we met, we are paupers.
We knew Don and Kathy from the time they lived modest lives, working hard to get them to the point of affluence. We are so proud of them and are so grateful to know such genuine and loving people. They have a BEAUTIFUL home and tons of nice things – yet are so grounded.
It was their friends, Craig and Melanie that we were visiting on New Year’s Eve that are off the charts wealthy. They live in a huge, extravagant development employing an army of landscapers, maids, butlers, and other various staff. As the story went, Melanie’s grandfather had started a business and later sold it for $400 million.
Four. Hundred. Million. Dollars.
It’s hard for most of us to even imagine. All of the money was then willed to Melanie’s dad who shared it with his family. They spend their days doing philanthropy work and run an event business.
As I mentioned in my previous post I have been reading Napoleon Hill’s book, Think and Grow Rich. In the book, the plan encourages one to set the level of wealth they wish to acquire and fixate that in their mind with a clear plan of what they intend to give in return. As a diehard lover of camping, and the show Tiny House Nation, I began to grapple with the idea of desiring such a lifestyle. People in this community live in cavernous homes, most of the rooms never to be used. Here I am, reading my book and supposedly planning for wealth beyond my wildest imagination when I suddenly began to struggle with the question:
Do I really want all this?
I suppose you don’t have to have such a large house and attend swanky soirées. But do I even want the responsibility that goes along with obtaining such wealth?
I mean, how does one know if one’s friends are real or if they only associate with them because of wealth?
I suppose just by writing this I have answered my own question.
I don’t ever want to try to keep up with the Joneses. It is exhausting.
It would be one thing if the money dropped in my lap, and a totally different scenario to desire it enough to focus on that amount and make the decision to do anything it takes to get there.
I know in my heart that I do have a burning desire for a significant income so that I can help others and live a comfortable life myself, but not necessarily to obtain more stuff. After working for so long in corporate America, sitting in a cubicle in order to acquire material things, I realized what I really value is time, a connection with nature, and my family. It was never more apparent than when I lost my dad so suddenly.
He passed away and all his material things were still left. You can’t take them with you.
Though I’m not where I want to be as far as income goes, I’ve made the decision to enjoy the ride, to always be learning, and to make real connections with people.
I’m so glad we went to visit our friends because it helped me make a few decisions about the direction I want to go. And I even learned a few things that inspired me.
Kathy is a healthy eater too. She prepared a delicious pesto pasta dish before our night out at Melanie’s. The pasta was so delicious that I knew I had to recreate it when I returned home. The pesto was the perfect dressing for the warm pasta – and she used fresh tomatoes from her garden.
This dish is my version of the one she made; but using kale from my garden and sweet peppers from my CSA at KyV Farm since I didn’t have tomatoes on hand.
Kathy’s fresh pesto inspired me to make a few positive changes in my diet.
A few of the changes I want to make when it comes to diet are to eat more raw, dehydrated and fermented foods.
While we were there visiting, Kathy pulled out a book to try and find a recipe before she made the pesto. I browsed through and fell in love and ordered it right away! SO many simple, fresh and raw recipes – stay tuned for variations of them this year!
Consuming raw foods is such a great way to preserve the enzymes that are lost in the cooking process.
Next I plan to use my Excalibur dehydrator more. It is a great way to add variety to raw foods and to preserve extra fruits and veggies.
Finally, I want to add more fermented foods. My daughter’s naturopathic doctor has added fermented foods as part of the recovery of her diagnosed Leaky Gut. I think that fermented foods would do us all good. Fermentation is when a food goes through a lactofermentation process that preserves the food, creates enzymes, probiotics, B-vitamins and Omega 3’s. The key for my 6-year old is the probiotics to aid in digestion. I was told these German fermentation crocks are the best – but one can also ferment in glass jars as well.
Garlic Kale Pesto Pasta
Vegan, Gluten Free
8oz quinoa pasta noodles
1 bunch kale, de-stemmed
Handful fresh green onions
1 clove garlic
1/4 cup cold pressed olive oil
1/4 tsp salt
3 Tbsp pine nuts
2 Tbsp raw pumpkin seeds
1 cup sliced sweet peppers
1. Cook pasta to package directions and set aside.
2. Blend kale, green onions, garlic, olive oil, salt and pine nuts in a blender; toss over pasta; stir in sweet peppers.
Estimated Nutrition Facts
Amount Per Serving
Total Fat 11.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 226.6 mg
Potassium 548.6 mg
Total Carbohydrate 39.7 g
Dietary Fiber 7.3 g
Sugars 2.8 g
Protein 7.7 g
Vitamin A 485.3 %
Vitamin B-12 0.0 %
Vitamin B-6 16.9 %
Vitamin C 229.9 %
Vitamin D 0.0 %
Vitamin E 12.1 %
Calcium 12.7 %
Copper 20.8 %
Folate 8.2 %
Iron 17.1 %
Magnesium 17.1 %
Manganese 67.0 %
Niacin 6.6 %
Pantothenic Acid 1.4 %
Phosphorus 9.9 %
Riboflavin 12.5 %
Selenium 2.5 %
Thiamin 14.3 %
Zinc 10.7 %
*Percent Daily Values for Garlic Kale Pesto Pasta are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The names in my story were changed for privacy.
This post contains affiliate links. These are products I love or that I’m saving for. My dad left me his gorgeous Excalibur dehydrator when he passed away and it is something I treasure. The fermentation crock is something I’m saving for. For now I am using jars. Should you choose to purchase any of these items I would be so grateful if you would use the links I provided. This will support the cost of running this blog – I receive a few pennies on the dollar at no additional cost to you. Many thanks!