After a fantastic long run with a good friend this morning I got to thinking about meals to eat before runs. I tend to always eat quinoa with a variety of vegetables, tofu, spices, herbs, and a bit of a cheese. However I know that not everyone likes qunioa so today I thought I would suggest a summer-y pasta dish that would be delish and fantastic for energy for a long run the next day.
What goes into this simple, delish pasta dish?
Fusili shaped pasta
Fresh Dill
Persian cucumbers
Grilled Corn
Grilled Zucchini
1/2 sauteed shallot
Basil olive oil
Sel de la Guerande
EVOO
Black Pepper
Grated Parmesan / Pleasant Ridge Reserve if you want to go the American route in honor of the US Women's Soccer team making the Women's World Cup for the first time in twelve years.
A quick preparation. Cook pasta in salted water. While pasta is cooking, grill zucchini cubes and corn on a stove top grill to give the veggies that charred, grill flavoring. At the same time, saute half of a shallot with some EVOO, sel de la guerande, and fresh ground pepper. Once pasta is done, mix with a drizzle of Basil Olive Oil, splash of white wine, dill, and sel de la guerande. Toss in one diced Persian cucumber and the grilled veggies. Top with a nice grating of the Pleasant Ridge Reserve to dial up the rustic nuttiness of the dish. Combine together and top with a few fresh basil leaves.
Enjoy before a long run or whenever you feel.
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