Happy New Year everyone! Being that it’s the new year, I’m sure most of you have made some new year’s resolutions.

I just love the fresh start that a new year provides, especially that so many people (including myself) use it as a kick start to get healthier. So that we can keep one another accountable, I wanted to share some resolutions that I am aiming for for the new year. Ready and go…no judging.

• Go on more dates with my husband: We have been terrible about having spouse time and have only been on a hand-full of dates since we had Liam 19 months ago (thanks to our friends and family MAKING us go out…THANK YOU!). It’s amazing what time away from children will do for your marriage…and what it will do to hurt your marriage if you don’t take time for the two of you.
• Purchase a house and feel settled in Charleston, SC: We’ve been living with my in-laws since November while my husband gets settled in his new job and we search for a house. We start the search next week! Eeee!
• Run a half marathon: I was in the process of training for a half last year and got up to 8 miles straight (my personal record), but had to stop when we had 2 weeks notice to pack our house up and move to Charleston. That will resume once we get settled. Yay health!
• Make more quality recipes, photographs and posts for Chocolate & Carrots and Crackers & Carrots: I made more of an effort last year to be better about the quality verses quantity last year, but I really want to kick that into high gear this year. I only want the best for you all!

What are some of your resolutions this year?

Now that we’ve got that out in the open, let’s talk about this pasta. The inspiration came from my trip to the Natural Delights Medjool Dates farms in Yuma last year where I enjoyed a pesto pasta made with Medjool dates at one of our lunches.

The pasta is so fresh and the hint of sweet & salty is so satisfying. Adding a little green to your meal just makes me happy.

Peas are my favorite vegetable and that might be why, too.

Green Pesto Pasta

Ingredients

• 8 ounces noodles
• 16 ounces frozen peas
• 2 cups fresh basil leaves
• 1/2 cup chopped walnuts (or other nut like pine nut, pecans or almonds)
• 2-3 large Medjool dates, chopped
• 1/2 cup fresh parmesan cheese
• salt and pepper, to taste
• 1/4-1 cup extra virgin olive oil

How-To

1. Cook the noodles according to packaged instructions and add the peas to the noodles and boiling water when there’s 5 minutes left to cook with the noodles.
2. Meanwhile, in a blender or food processor, pulse the basil, walnuts, dates, parmesan, salt, pepper and olive oil together. Continue to add olive oil until you have a thick and smooth consistency.
3. Once the pasta and peas are done cooking, drain and put back in the pot. Add the pesto and stir to coat.
4. Serve and enjoy!