After weeks of overindulging on heavy meals, we decided to lighten things up and make a super healthy (and very green) New Year’s dinner. We started with a salad made with roasted broccolini, kale and chickpeas (topped with a little lemon and grass-fed ricotta), followed by a pesto pasta made with parsley, basil and cashews. This is a really quick easy meal that can be made and enjoyed in the company of friends and family.
Roasted Greens & Chickpeas with Ricotta Salad
1 bunch of Kale (Dino, Red, Curly- or a little of each)
1 bunch of broccolini
1 can of chickpeas
2 clove chopped garlic
4 tbsps. extra-virgin olive oil, plus 1 tbsp. for serving
salt, pepper, and red pepper flakes to taste
1 lemon, cut into wedges
8 tbsps. ricotta cheese
Preheat oven to 450 degrees. Mix together the kale, broccolini, chickpeas, garlic and 3 tbsps. olive oil. Place on a baking sheet and bake and add salt, pepper and red pepper flakes to taste. Bake for 12-15 minutes. Remove from the oven and divide into 4 plates. Top each with 2 tbsps. ricotta, the juice of 1 lemon wedge and drizzle each with the remaining tbsp of olive oil.
Parsley & Cashew Pesto Pasta
2 cups of fresh flat leaf parsley
1/2 cup of fresh basil
1/4 cup roasted cashews
1/4 grated Parmesan cheese, plus 2 tbsps for serving
2 cloves of garlic
1/2 cup of extra-virgin olive oil
juice of 1/2 lemon
1 box of your favorite pasta (we used spinach pasta)
Start a pot of boiling water. In a food processor, add the parsley, basil, cashews, Parmesan cheese and garlic and pulse. Then turn on the food processor to medium and slowly add the oil and lemon. When the water boils, cook the pasta according to the directions on the box. When al dente, remove from the pan and add to a large bowl. Toss in the pesto and mix well. Top with the remaining Parmesan cheese.