I’m so excited to partner with Corepower Yoga on this recipe to spread the word that health is equal parts fitness and food!

Why Food and Fitness Go Hand in Hand

As a Division 1 athlete in college (turned yoga enthusiast), and now Registered Dietitian-in-training, I’ve experienced first-hand the importance of nourishing your body with good food so it can perform optimally. Food literally IS fuel, so don’t skimp on it!

A Plant-Based Spring Pasta Dish

To celebrate spring and the spirit of nourishing our bodies with good food and movement, I made a plant-based version of my favorite pasta dish. Swapping out the pasta for an alternative like chickpea pasta, this dish offers more protein and fiber than traditional pasta, and packs a nutritional punch thanks to the plentiful spring veggies and vegan truffle pesto. It’s easy enough to whip up after yoga on a busy weeknight or to impress guests at your next spring soiree.

Check out the recipe below or on the Corepower Yoga blog and sign up for a free week at your nearest Corepower studio using this link. Enjoy!

Plantiful Spring Pasta with Truffle Pesto

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Serves: 4 servings
 
Ingredients
  • 3 cups grain free pasta wheels like Banza
  • 1 cup snap peas, trimmed and halved
  • 1 cup asparagus spears, trimmed and cut into 1” sections
  • 2 cups fresh basil, washed and de-stemmed
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 1 garlic clove
  • 2 Tbsp olive oil
  • 1 Tbsp nutritional yeast
  • ¼ tsp Black truffle salt like SF Salt Co
Instructions
  1. Boil a pot of water on high and prepare an ice bath for blanching the vegetables.
  2. Once the water is boiling, blanch snap peas and asparagus for 1 minute before transferring to ice bath and drying. Set aside.
  3. Boil a second pot of water for pasta.
  4. Once boiling, add pasta and cook per packaged instructions. Rinse and set aside.
  5. Make the truffle pesto by adding the basil, walnuts, garlic, olive oil, nutritional yeast and truffle salt to a food processor or blender.
  6. Blend until creamy and set aside.
  7. Toss together pasta, snap peas, asparagus and pesto in a bowl until evenly distributed.
  8. Serve warm with pine nuts and basil for garnish.