Recipe: Fusilli with Kale, Maitake, and peas

This is a healthy recipe packed full of nutrients and flavors. It’s also extremely easy to make.

Dark leafy greens are full of nutrients and antioxidants, essential for cell replication and proven help prevent cancer.The pasta provides healthy carbohydrates, a steady source of energy that doesn’t make you crash, as sugar does.

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Check out what has to say about kale:

Kale is very high in beta carotenevitamin Kvitamin Cluteinzeaxanthin, and reasonably rich in calcium. Kale contains sulforaphane, a chemical believed to have potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying do not result in significant loss.Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoid.

Ingredients (serves 2):

  • fusilli
  • 2 cups of Maitake mushrooms
  • 5 large leaves of kale. Stalks chopped into 1 in. pieces ; leaves roughly chopped
  • 1 cup organic baby green peas
  • 2 garlic cloves
  • sesame oil
  • olive oil
  • cold pressed extra virgin olive oil
  • lemon balm
  • half a lime

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Chop the kale stalk into 1 inch piece, and roughly chop the leaves. Separate the Maiitake into smaller pieces

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Sauté the garlic over medium heat in the sesame/vegetable oil until it just begins to change colour. Cook the kale leaves until wilted (add a little water if necessary). Add extra oil and mushrooms; sauté over medium-high heat until just tender.

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Add the peas and cook for a about 2 more minutes. Add the al dente cooked fusilli and toss with one tablespoon of extra virgin olive oil.  Top with some organic lemon balm (or parsley, or whatever you have at hand) and a squeeze of lime.

Enjoy! -Andrés

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  • Comments (1)
  1. I love easy, healthy pasta meals like this!

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