This is a new family favorite of ours. My son wolfed down 2 bowls in no time tonight. No funny textures for toddlers in this one! I tried it with slow cooked chicken tonight which was a new and perfect addition. I am slowcooking the carcass right now with a tbsp of apple cider vinegar (draws out more nutrients) for the broth of our white chicken chili dinner tomorrow night (I’ll share that recipe later).
Kamut is a wheat, but unlike our common modern durum wheat, it doesn’t make your stomach bloat with gluten and cause a spike in your blood sugar levels. This ancient grain has a lot more protein and nutrition. The pasta made from it is slightly more expensive, but you could always cook half whole grain durum wheat pasta and half kamut. This meal is loaded with a range of proteins with the pasta, nuts, cheese and chicken!
I’m always trying to find healthy substitutes for cheese, but if you want it less bitter tasting you can just use parmesan in place of the walnuts. When you buy walnuts try to get the halves or shell them yourself. Look for fresh, no rancid smell, and keep them sealed airtight in the fridge.
PESTO KAMUT PASTA:
1/4 c walnut halves
1/4 c almonds
1.5 tbsp coarsely ground flax seed (works great in coffee grinder… just use a separate one for your beans)
2-3 garlic cloves, crushed
1 c olive oil
1-2 large bunches of basil, leaves removed from stems
1/4 c or more fresh parmesan cheese
1 bag of rotini kamut pasta (454 g)
chicken breast (I used shredded slowcooked chicken in olive oil, organic Italian spice and garlic)
1. Soak the walnuts and almonds to increase digestibility and nutrient absorption. I put the nuts in a cup or two of water in the morning and let soak until it’s time to cook dinner.
2. Crush garlic and add to the olive oil. Drain water from nuts. Put nuts and ground flax seed in a blender(magic bullets rock) with oil and crushed garlic, blending until very smooth. Tear up basil and add to blender, blending until smooth. Add cheese, and add a few tbsp of olive oil if more moisture is needed. Place in fridge until ready to serve.
3. Boil pasta 7 minutes and put in a heated bowl. Gently mix pesto until coated(you might have a little extra pesto, it makes a lot), add chicken, a sprinkling of parmesan if desired and serve!