I know this doesn’t look like the traditional pasta primavera recipe, but this is one of the those dishes that just begs to be messed with—so I did just that. I kept the sauce simple and pretty traditional, the only thing I added that seems out place are the beets. Okay, and maybe the watercress—maybe. Actually scratch all that I’ve just said and let’s just consider pasta primavera as a canvas for you to dress this dish with the veggies you want.
And if you want to throw in grilled or torn rotisserie chicken, then do it. I had to portion out half this dish and replace the beets with chicken for my non-beet-eating family. There are certainly no rules here. And if adding chicken to this traditionally vegetarian dish flips it to a chicken pasta dish—so be it.
Because it’s going to heat up very soon, I made you some tea—a Tropical Fruit Punch Iced Tea. And I layered it because, why not? Sure I could have just stirred it all up, but who doesn’t like to have options? And this way, the layered look makes it party-chic. Of course, either way you pour it, stirred or layered, the resulting taste is the same—glorious.
The grenadine’s slight tartness tempers the sweetness of the pineapple juice just enough to keep the tea the star of the drink, while giving it a tropical twist. And trust me when I say you want to keep Tetley’s Black & Green tea the star. The duo blend lends the best of two teas, the robust flavor of black tea and all the health benefits of green tea.
Happy hump day. Let’s do a power salad to get through the remainder of the week. Well, at least I had to.
My littlest guy is 20 days old and I’m exhausted. Luckily, recovery during post-pregnancy is going well, but slower than I have patience for. I still can’t lift anything too heavy and have to ask Matt for help. Along with that, his cooking duties continue—a great thing, since I’m overflowing with work deadlines with the baby arriving earlier than expected.