Lunch: Linguine with Cilantro Pesto and Chile Calamari

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Linguine with Cilantro Pesto and Chile Calamari

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

50 grams/2 ounces fresh cilantro, rinsed, thicker stalks removed
3 tablespoons olive oil
2 tablespoons pine nuts or raw almonds
1/2 teaspoon sugar
1/2 green chile, seeded, optional
1 clove garlic
Juice of 1 lemon
Kosher salt

Instructions

For the cilantro pesto: In a food processor, combine the cilantro, olive oil, pine nuts, sugar, chile if using, garlic and lemon juice. Process to a paste. Season with salt and loosen with a little olive oil or hot water if necessary. Set aside.
For the linguine: Cook the pasta according to package instructions; drain and set aside.
Rinse the calamari rings, then transfer to paper-towel-lined plate and dry well. The drier the squid, the crispier the end result. Sprinkle with the chile flakes and a generous pinch salt and pepper.
Heat the olive oil in a large frying pan or wok over high heat. When really hot, add the calamari; fry until lightly golden and crispy, 3 to 4 minutes.
Add the drained pasta and 3 or 4 tablespoons pesto to the calamari; toss together.
Serve immediately in warmed bowls drizzled with lemon juice and olive oil and garnished with cilantro.

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