Just wanted to add a follow up recipe to the Kale Pesto recipe that I posted yesterday. I shared lots of ways to use kale pesto, but here’s a recipe that I used for breakfast this morning. This recipe would make a great side dish and can certainly be altered as needed if you are following a diet plan that doesn’t allow for wine or other ingredients.
I had already roasted and cooled some spaghetti squash, so I started with this ingredient as my focus. In a saute pan, I heated a small amount of olive oil, some crushed garlic, and a large spoonful of Kale Pesto. Once this was sizzling, I added 2 cups of spaghetti squash, along with a nice amount of James River Cellars Chardonnay, and tossed all the ingredients together, cooking them until everything was toasty and fragrant.
As I completed this recipe, I added some salt and pepper to taste and topped with a small amount of grated asiago cheese. Since the alcohol in the wine had cooked out and I still had the back-taste of chardonnay in my food, this was a really tasty breakfast, but would have made an equally yummy lunch or even a full meal (if I added some protein).
Isn’t that a great way to kick off a new day? Enjoy!