Pasta with Roasted Bell Pepper Pesto

I’ve been on a pasta, fatty foods and baked goods (specifically chocolate based) binge.  But for my eyes only.  You know, food porn in the literal sense.  I watch, I look, I salivate and then do nothing about it.  Does competition prep unleash my self-induced sadomasochistic tendencies?  In a word?  Absolutely.  Despite everything I say though, the past few weeks of prep has been going very well and honestly, fairly easily.  Keeping busy works well for me.

I’ve also been working on cooking delicious, food-porn-y goodness for Mr. C and using that as inspiration and a template to make a slightly less exciting, but still pretty tasty meal for myself.

This is, of course, the Mr. C version, but it gave me ideas on some things I subsequently made for myself with pasta and different “sauce” ingredients to allow it to be appropriate for my diet.

I’ve realized that I’m different.  Ok, I knew that but let me elaborate.  

I think it’s pretty safe to say that most body builders love food.  I mean, we seriously love food.  But how many body builders run a food blog, obsess about local ingredients and get excited about visiting the Greenmarkets and love testing recipes all day?  I think it’s a lot less.  Obviously a lot of fitness people prepare meals at home, but they’re usually good-for-you, macro-fitting meals and then enjoy splurging when they eat out.  I just love cooking and testing and trying new things every single day.

I don’t do well with repetition and I really should know that.  So while it takes a lot more time and effort, I’ve really been working on changing up my meals every day.  Sure, Sundays I prep the basics and stock up so just about everything I need cooked is cooked,  but I’ve been doing things differently each day to make sure there’s still variety and it’s still tasty. 

While I still can’t all out eat a bunch of cupcakes like I want, all in all, I’ve still been enjoying myself and I’ve been making great progress with my prep too, which has been awesome.  (Btw, if you’re interested in keeping tabs of my prep progress, check out and follow my Instagram account where I post my photo updates.)

So anyway, enjoy this carb-y deliciousness for my sake.  I live vicariously through you guys!  Parmesan is typically very salty, so I’ve omitted the addition of salt to this recipe but adjust as you see fit!

Pasta with Roasted Bell Pepper Pesto

Serves 3-4

4 Cups Fusilli Pasta (I used whole wheat)

1 Shallot

1 Clove Garlic

1 TBSP Butter

1/4 Cup Grated Parmesan

1 tsp Chili Flakes

Olive Oil

Pesto:

3 Bell Peppers (orange, red or yellow)

5 TBSP Parmesan

1/4 Cup Olive Oil

2 Garlic Cloves

1 TBSP Balsamic Vinegar

1/4 tsp Onion Powder

1/4 tsp Black Pepper

Place Peppers directly on your burner (I have a gas stove) set on high.  If you have electric, put the broiler on and stick the peppers on the top rack.  Rotate the peppers every few minutes until they begin to char and blister all over.  Place in a paper bag for a minute or two to allow them to cool and the outer skin to separate.  Slice your peppers in half, remove the seeds and stem and peel off the outer layer of skin.

Place your peppers and remaining pesto ingredients into a blender or food processor.  Process until smooth.  Put in a container and set aside.  This can be done several days in advance.

Cook your pasta al dente according to container’s directions.

In a large pan, heat butter over medium heat.  Chop your garlic and slice the shallot thin.  Add to pan and cook for several minutes until they soften.  Add pesto sauce and chili flakes and allow it to bubble slightly, stirring occasionally.  Add in cooked pasta and toss until for several minutes until coated, adding the remaining 1/4 cup of parmesan as you go.

Serve and drizzle with olive oil.

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