summer shrimp, garden veggie & pesto pasta

summer shrimp

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!

xoxo, Bird

Pesto Chicken

pesto chix

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

Pesto Chicken

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.

ENJOY!!

XOXO, Mama Bird

Perfect Pesto

IMG_20120810_152710

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.

IMG_20120810_151528

Perfect Pesto

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!!

IMG_20120810_152555

* 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!!

Super Simple Italian App for Org Junkie!

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!!

Artichoke Bottoms
Mozzarella Balls (mini ones)
Pesto Sauce
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/