2! That right 2 super quick Kamut pasta recipes and a litte gloating!

ok so tonight I'm doing a freakin' uber happy dance!!  I ran 5K in UNDER 30 Minutes!!!!!!  thats more than 3.5 minutes off my best time so far!!
I started dabbling in to the world of running a year and a half ago, started with a couple of Km's-  it took almost twenty minutes and I was panting!! Running and I have since had an on again/off again relationship.  I took a LONG hiatus starting end of summer/fall until about a month ago and have since slowly (very slowly) gotten back on that horse!!
Over our relationship (mine and the running's) I've really haven't been as good to running as it has to me.  I stood him up on dates, didn't call, I would always purchase a cute outfit for our dates but they just stayed in my closet.
Its not fair because running has always been good to me, he's always there no matter the day or time, willing to work around my schedule, he's help me fit in to those "skinny jeans", and he always always makes me feel better:)
So tonight I made a commitment to running, I was gonna give him everything I got and I did! And just like always running made me feel AMAZING!!! 

ok...  so enough of my creepy personification of an activity on to the good stuff,  why you really came here..  RECIPES!!!  I apologize for the photos I only had my crappy point and shoot available.

Each of these recipes take less than 15 mins!! 

today's feature is Kamut Pasta!!!  Kamut is awesome super tastey and with 8 grams of fibre and 14 grams of protein per serving it kicks ass!!

number 1!!

LEMON GARLIC KAMUT PASTA WITH CHICKPEAS

• 1 lb Kamut pasta (or whole grain pasta)
• 4 large garlic cloves, minced
• 1/2 to 3/4 teaspoon dried hot red pepper flakes
• 1/4 cup extra-virgin olive oil
• Finely grated zest from lemon
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 2 cups spinach
• reserve 1 cup of pasta water!
• 1 cup chickpeas

boil (in salted water) pasta and chickpeas (I always boil canned chickpeas for a bit just to soften the up a bit.  I prefer the texture) cook pasta until desired texture, drain but keep 1 cup of water
in a pan heat oil, garlic, and papper flakes.  Sautee for a few mins  add lemon juice, then toss in pasta and chickpeas, add spinach and mixed until spinach is wilted
if pasta is dry add some of the reserved water 

garnish with zest, pepper, parsley

recipe number 2!  inspired by the ohsheglows.com blog!

CREAMY AVACADO PASTA

• 1 medium sized ripe Avocado, pitted
• 1/4 lemon, juiced 
• lemon zest for garnish
• 2 garlic cloves
• 1tsp chili flakes
• 1/2 tsp kosher salt, or to taste
• 2 tbsp extra virgin olive oil
• 6 oz Kamut pasta
• Freshly ground black pepper, to taste 
• parsley for garnish

Directions:
1. boil pasta until desired tenderness
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice,chili flakes and olive oil into a food processor. Process until smooth. Now add in the pitted avocado,and salt. Process until smooth and creamy.
3. When pasta is done cooking, Pour on sauce and toss until fully combined. Garnish with lemon zest, parsley and black pepper. Serve immediately. Makes 2 servings.