I was happy that I woke up this morning in time to go to 6:00am spinning. It always makes me feel so good all day.

After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

• 2 big handfuls of arugula
• 1 tbsp. olive oil
• 1 tbsp. water
• 2 -3 tbsp. parmesan cheese
• 1/4 c. chopped almonds – from Trader Joe’s
• salt and pepper
• 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
2. When this is all mixed and has made a thick paste, add cottage cheese.
3. Blend until smooth and creamy.
4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

All mixed together!

This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

🙂

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