cheesy pesto pasta

I am not a big fan of Mondays. But I am a big fan of 10-minute dinners…especially on Mondays.

Every Monday, I try to eat meatless. Mostly because I am a sucker for alliteration #MeatlessMonday. But going without meat on Mondays has other benefits too. First of all, plant sources of protein are usually less expensive than animal protein. Tofu costs 10 cents per oz, beans cost 5 cents per oz, and chicken breast costs 25 cents per oz. Who doesn’t like to save a little dough here and there? Also, decreasing meat consumption promotes sustainability and ecofriendliness.  Lastly, what’s usually the centerpiece of every dinner plate? Meat. The idea of #MeatlessMonday is to eat more plants in its place. These plants can include nuts, seeds, legumes, vegetables, and whole grains. There are health benefits associated with eating these kinds of plant foods too: decreased risk of cardiovascular disease, decreased risk of some cancers, and maintaining a healthy weight. I am not saying to cut out meat, Lord knows I love me some beef. However, I am saying that focusing on incorporating more plant foods into your diet can benefit your health!

Ingredients

• 1/3 cup Banza penne pasta (or use whole wheat macaroni)
• Handful of brussels sprouts
• 1/3 cup peas
• 1 tbsp pesto
• As much of your favorite cheese as you please (I use a cheddar-gruyere blend from TJ)

Instructions

• Boil water in a small saucepan on the stove and add in the pasta.
• After 4 minutes, add in the frozen brussels sprouts and peas.
• Continue to cook for 5-6 more minutes and then once it’s all cooked, drain the water.
• Mix in the pesto and grated cheese.

BOOM. You got yourself a 10-minute meatless Monday masterpiece.

If you were wondering, I used a TJ pesto and a TJ cheddar-gruyere cheese for this recipe!