The Meatless Monday movement has been gaining some serious steam lately. However, Meatless Monday is nothing new—the U.S. Food Administration actually used it as a campaign, along with Wheatless Wednesdays, to help reduce consumption of key staples during World War I. Meatless Monday was revived when health advocate Sid Lerner, along with the Johns Hopkins Bloomberg School of Public Health, decided to address the issue of preventable illnesses associated with excessive meat consumption.
Since its launch in 2003, the Meatless Monday movement has turned global with millions of participating individuals, hospitals, schools, worksites and restaurants. One added benefit to reducing meat consumption is that it’s often easy on the wallet. With meat and fish prices skyrocketing as of late, turning to more plant-based meals will inevitably help your family budget in addition to your health.
PROTEIN-PACKED PESTO PASTA
Yields 6 servings
- 1 cup fresh or frozen English peas (thawed)
- 3 tablespoons extra-virgin olive oil
- 3/4 cup fresh basil
- 1 tablespoon balsamic vinaigrette
- 3 turns of fresh cracked black pepper
- 1 pinch sea salt
- 1/2 teaspoon lemon juice
- 1 package linguine pasta, prepared to package directions
- Place the peas, basil, balsamic vinaigrette, pepper, salt and lemon juice in a food processor or blender.
- Blend all ingredients while slowly adding the extra-virgin olive oil to emulsify.
- Using two wooden spoons, scoop over pasta and roll to cover.