Pasta with Arugula Pesto,Chicken and Zucchini

An idea on how to accommodate the pesto.

Seafood Kamut Pasta

An original,tasty alternative to my favorite Barilla n˚5 spaghetti:kamut pasta.
Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut provides much energy and is appreciated by people with active lifestyles. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities.

Ingredients
-60 g Kamut pasta
-1/2 onion,finely chopped
-1 clove garlic,finely chopped
-1/2 lb seafood.I used" Picard's" mix
-1 ts olive oil(Castelas,Baux de Provence AOC)
-1/4 cup white wine
-shredded fresh basil or parsley
Salt and pepper to taste
piment d'espelette

Heat oil in wok.Add onion,garlic.Cook gently for a few minutes.
Add wine,seafood and cook for 5 minutes,or longer.
Meanwhile,bring large pot of salted water to a boil.Add Kamut pasta and cook 8 min.Drain well and toss with seafood,basil,piment d'espelette.Taste and season with salt and pepper if necessary.

Cauliflower Pasta With Toasted Almonds

A few tips to avoid odors when you cook cauliflower:
1. Add a little oil to the water in which you're cooking it
2.Buy organic only
3.Add fennel or cumin seeds to avoid farting !
Ingredients
-dry spaghetti(I used Barilla#5)
-1 cup of cauliflower
-garlic
-piment espelette
-fresh parsley
-parmeggiano reggiano
-1/4 cup toasted almonds

Roast cauliflower with some olive oil and garlic at 425 F for 25-30 min.
Meanwhile prepare pasta.Drain,add chopped almonds,piment espelette,chopped
parsley and parmesan.You can also add more olive oil if pasta is dry.Voila!