Rotini pasta with artichoke and walnut pesto + { a dreamfields pasta GIVEAWAY!}
Mmmmm….. pasta.
Is there anything better?
Okay, besides a juicy steak smothered in a beurre blanc sauce. We did grow up in the heartland after all.
However, you can’t beat a big bowl of spaghetti and meatballs soaked in kitchen-made marinara sauce. Or chicken fettuccini smothered in creamy Alfredo sauce. Add a free salad and bread sticks from The Olive Garden and you have one of our ultimate comfort dishes.
Well, since we can’t live in our yoga pants the rest of our life (someone dare us, please?), we can’t possibly eat big bowls of pasta at every meal. Carbs can be sneaky.
But what if we told you there is an answer to this carb craziness?. We were fortunate to meet two representatives from Dreamfields Pasta at the Mixed Conference last year. Both of these ladies were so kind and passionate about Dreamfields Pasta products. Before the conference, we had never heard of Dreamfields Pasta. We thought they were just another pasta company. Well, after sampling their Angel pasta from the swag bag, let us tell you friends, this is no ordinary pasta company.
Let us give you the 411:
– All of their pasta contains 5g of fiber and 5g of digestible carbohydrates
– Their pasta is low on the glycemic index, which means it’s a lighter option for people with diabetes
– Their pasta contains inulin, which is a natural prebiotic fiber that helps promote lighter digesting, satiety, and calcium absorption.
Is this not a favorite thing ever? Lighter pasta! We were hooked. Naturally, we wanted to sample more and the kind ladies sent us three different kinds of pasta to try – elbow, rotini, and spaghetti. Once the boxed arrived, we knew exactly what we wanted to make. We are a huge lover of pesto because it’s simple and clean. You can add a ton of flavor without increasing the fat content.
So, we whipped up this artichoke and walnut pesto last weekend. We thought it would be fun to mix it with the rotini pasta because the pesto gets stuck inside the spirals (jazz hands!). Plus, a favorite thing about this dish, it’s lighter to eat and simple to prepare. this recipe will Chuck Norris kick your holiday blues.
But that’s not all, friends! The kind folks over at Dreamfields Pasta are giving away a box of elbow, rotini, and linguine to a lucky reader! Yay!!
(source: Dreamfields Pasta)
THIS GIVEAWAY IS CLOSED!
CONGRATS TO ….. MELIVN! Please email us your mailing address to collect your pasta prize!!!
To Enter the Giveaway: (mandatory)
Answer the following question: What’s your favorite kind of pasta?
Additional entries:
– Like Dreamfields on Facebook. Leave a separate comment saying you did.
– Like Dreamfields on Twitter. Leave a separate comment saying you did.
– Follow Dreamfields on Pinterest. Leave a separate comment saying you did.
– Like Climbing Grier Mountain on Facebook. Leave a separate comment saying you did.
– Like Climbing Grier Mountain on Twitter. Leave a separate comment saying you did.
– Follow Climbing Grier Mountain on Pinterest. Leave a separate comment saying you did.
This giveaway will run from Monday January 14th – Thursday January 17th 10:00pm MST. The winner will be drawn using the random generate and promptly emailed about the pasta winnings. The winner will have 48 hours to respond. If the winner does not respond in the appropriate time another one will be drawn. Check your email folks! Also, this giveaway is for U. S. residents only.
Print Recipe
Rotini Pasta with Artichoke and Walnut Pesto
Yield: Serves 4 to 6Prep Time: 10 minutes
Cook Time: 8 minutes
Ingredients:
1/3 cup walnuts, toasted
1 15oz can artichokes, drained
1 garlic clove, peeled
Zest of one lemon
1/2 cup parsley
1/2 cup Parmesan, grated
1/4 teaspoon nutmeg
1/3 cup Olive Oil
1 box Dreamfields Rotini Pasta
1/2 bag spinach leaves
Kosher Salt
Coarse ground pepper
Directions:
Cook rotini according to directions on the box.
In a large food processor, combine the first eight ingredients. Pulse until a paste like consistency is formed. Place spinach leaves and pesto at the bottom of a large serving bowl. Add the drained pasta and toss to combine or until spinach has wilted. Serve pasta in a bowl and top with shredded Parmesan and a squeeze of lemon juice. Enjoy!
Recipe from the Roder Family Cookbook
All images and text ©Fisiz for Fisiz
