I saw a pic on facebook today that inspired tonight’s dinner!! The zucchini, yellow squash and pesto all came from my garden! This meal was so fresh and yummy! I think you will agree it’s a keeper!!
1 box pasta of your choice, just undercooked
1 cup of Perfect Pesto
2 zucchini, sliced
2 squash, sliced
1 pint cherry or grape tomatoes, cut in half
1 shallot, diced
1 pound shrimp
juice from 1 lemon
salt & pepper
Cut all veggies and place on parchment or in a pyrex dish place in 350 oven for 10 mins . Peel, devein shrimp, toss with olive oil, lemon juice, salt & pepper place on parchment or foil lined cookie sheet and roast on 350 for 8 mins. Cook pasta just shy if being done and pour almost water, reserve apx 1/4 cup of pasta water. Add pesto to pasta and then top with veggies & shrimp. ENJOY!
If you have been following you know how much I LOVE Pesto and I am always for looking for new ways to include it in my weekly menu. Check out my Perfect Pesto, I consider it perfect because it is so good but, not too strong which is the only complaint I have ever heard about pesto, some people like Tina will complain that it is too strong so the addition of the fresh spinach doesn’t change the taste, it mellows it a bit! YUM
Boneless skinless chicken breast
garlic salt & pepper
1/2 cup Perfect Pesto
mozzarella cheese for topping
Pound chicken thin, top with pesto, cover with foil, bake 30-40 mins at 350, remove foil, top with cheese pop back in oven for 7-10 mins to melt cheese.
XOXO, Mama Bird
Mama loves some PESTO and I love making it and lots of it!! I have several basil plants just so I can make Pesto all summer long to stock pile it for the winter! I have had a few friends say that sometimes they think that Pesto can be a little strong so I add fresh spinach to my recipe in order to mellow the flavor a bit. Don’t worry it doesn’t change the flavor! I also use walnuts in lew of pine nuts as Hubs gets massive headaches from pine nuts and the walnuts don’t seem to bother him as much.
2 cups basil leaves
1 cup fresh baby spinach
3 cloves garlic
1/3 cup walnuts
1/2 cup olive oil
1/2 cup parmesan cheese*
In food processor add basil, spinach and garlic, pulse until combined; add walnuts and parm while pulsing slowly add olive oil through the tube. It’s that easy!!
* NOW if you are making a ton and want to FREEZE it DO NOT add PARMESAN. Place in freezer safe dish and lightly top with a layer of olive oil and it will freeze beautifully. Take out of freezer and add shredded parm to Pesto and ENJOY Pesto all year long!!
Hey Tip Junkie!! I wanted to share with you a wonderful easy and simple app that is not the same ole same ole! I hope you and others will enjoy!!
Mozzarella Balls (mini ones)
Sun dried tomatoes, chopped or sliced
Place the artichoke bottoms on a rimmed cookie sheet. Put a cheese ball on each one, a dollop of pesto and a tomato. Place in 350 oven for 7-10mins. so pretty and colorful!!
Check out http://www.orgjunkie.com/