Pasta with Carrot/Ginger Puree.

We’ve reached yet another race week in the Lewis-Baker household.

This time, I’m not partaking.

Triathlon season is in full swing and His Lordship, along with several friends, will be racing the New York City Triathlon on Sunday.

Though I’m no triathlete, I’m not taking a stroll down Easy Street.

Sunday also wraps up week 3 of New York City Marathon training.

I haven’t trained for a fall marathon since the summer of 2013 and, well, I plum forgot how this works: rescheduling your long runs to weekday mornings so you can enjoy yourself on the beach, waking up SUPER early to get those 800s and long runs in to beat the heat, and remembering not to binge on pizza and wine.

(I failed on that last one.)

So, let’s get to carb-loading. This pasta is simple and pretty darn refreshing in the summertime. Should you wish to add some protein, toss in some sautéed shrimp.

And good luck, triathletes! I’ll be cheering for you.

Pasta with Carrot/Ginger Puree
Serves 4

1 ½ cups chicken stock
5 med. carrots, peeled and chopped
2 oz. ginger, peeled and chopped
1 small Thai red chili pepper, chopped
1 lb. bucatini pasta
kosher salt

1. Add stock, carrots, ginger and chili pepper to small saucepot;bring to low boil; cook until veg are tender, about 25 minutes; puree with hand blender; season with salt; reserve.
2. Meanwhile, bring large pot of salted water to a boil; add pasta; cook until al dente; transfer to reserved carrot/ginger puree; toss to combine; season to taste; serve immediately.


I was too hungry/lazy to wipe down the bowl for a pretty picture.


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