Pan-seared Hearts of Palm with Linguine & Lemon Pistachio Pesto

I made the Hearts of Palm scallops some time before I had the blog, and I'm not sure why I never tried again. When reviewing the pantry the other day, though, I saw a can and decided they'd be great over the #linguine I was already planning on making with the lemon pistachio.


Downsides: linguine means more carbs. HOP scallops have a lot of sodium. Tomatoes have a lot of potassium, which can be hard for people with certain types of kidney disease.


Upsides: DELICIOUS!



Overall Instructions

Bring a pot of water to boil. Add your 4 servings of linguine and cook 10-13 minutes. While that is taking seemingly forever, mix together all your pesto ingredients and blend (recipe below). Halve some cherry tomatoes for serving. In the last 5 minutes of your pasta boiling, get started on your HOP scallops (recipe below the pesto recipe). When everything is ready, drain the pasta. Mix in the pesto. Dole out onto 4 plates. Top each plate of linguine with HOP scallops and tomatoes.


Pesto Recipe by Connoisseurus Veg | Serves: 4 | Time: 5 min


I've made A LOT of pestos since I started this blog. It's just a versatile sauce that can be made in a ton of different ways. Previous recipes have included pestos made from roasted red peppers, kale and walnuts, avocado, jalapeños, kale and pistachios, and sun-dried tomatoes. Today, pistachio is the star of the show.


Ingredients

1 cup fresh basil leaves, packed

3 tbsp shelled #pistachios

2 garlic cloves

1/4 cup EVO, divided

1 tbsp lemon juice

Salt, or to taste


Instructions

Place the basil, pistachios, garlic, 1/4 cup olive oil, lemon juice, zest, and salt into the bowl of a food processor fitted with an s-blade. Blend until all ingredients are finely chopped, then drizzle in the remaining olive oil with the food processor running.



Hearts of Palm "Scallop Recipe" | Serves: 4 | Time: ~ 5 min.


Ingredients

1 tbsp vegetable oil 1 14-oz can #HeartsOfPalm (HOP), drained and cut into 1/2-inch rounds 1/2 tsp cayenne pepper 1/4 tsp black pepper 1/4 tsp salt


Instructions

Heat the oil in a pan over medium-high heat. Use paper towels to absorb the excess moisture from the HOP rounds, then sprinkle with half of the cayenne, salt, and pepper. Add them to the pan, seasoned side down, and top with remaining seasonings. Cook for about 1 to 2 minutes on each side, or until starting to brown. Remove from the heat and serve immediately.


What I ate and drank today

44 oz of water

Banana, jackfruit, spinach and cashew milk smoothie

1.5 cups of decaf

Mexicali vegan salad

2 bagel bites

White wine

Linguine


Exercise

I'm putting the squat challenge on hold. It seems to be murder on my calf muscles even with a lot of stretching. The pain in my calves in turn hurts the rest of my body. I tried lifting weights today and it just wasn't working out. In the meantime, I got in ~4.5 miles of walking.

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