Pumpkin Pesto Pasta + Grapefruit Cranberry Fizz

We had quite the productive weekend!

Kevin has been working with our neighbors on our many ongoing backyard projects. By the end of the week we should have a fence, full deck [with stairs!], grass, trees, and a fire pit!

Before:

Progress:

Stopping for a much needed Corona.

I couldn’t be more excited to finally have a backyard!

While the boys were out sweating in the sun, I was nestled in my kitchen doing what I do best…

Creating!

I knew Kevin would be starving when he came in for dinner yesterday, so I whipped up a batch of pumpkin pesto [a recipe I created when Kevin’s family came for a visit], pasta, and bison steaks.

It definitely hit the spot.

Pumpkin Pesto Pasta

Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

A light and refreshing pesto complete with lemon and fresh herbs. High in vitamin B12 and ready in just 15 minutes.

Ingredients

  • 1 16oz package of rice pasta – I used Rizopia
  • 1/4 cup raw pumpkin seeds [pepitas]
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 2 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoon rice miso
  • 1 clove garlic
  • 1/2 teaspoon herbamare

Toppings: pine nuts + raw zucchini + fresh herbs

Directions

Cook pasta according to package instructions. Meanwhile, place all remaining ingredients in a blender and process until smooth. Once pasta is complete, strain, rinse and place the pasta back in the pot. Add pesto and mix with a spoon until combined. Top with pine nuts, zucchini, and fresh herbs if you like.

Makes 5-6 servings.

 

Before a couple of weeks ago, I’d never made pesto. As a kid my mom would buy the ridiculously oily version and I hated how greasy it was. So, when I moved out on my own I stuck strictly to tomato sauce.

Boy, was I missing out! Pesto can be so delicious, if you don’t already know.

For refreshments, I whipped up a couple batches of Grapefruit Cranberry Fizz drinks and then realized I’ve never shared the recipe with you! It’s a household favorite when the weather gets hot and there’s work to be done!

Grapefruit Cranberry Fizz

  • 1 cup mineral water
  • 1/2 grapefruit, peeled and quartered
  • 1/2 cup unsweetened cranberry juice
  • 1/2 cup ice cubes
  • 1 tablespoon honey
  • 1/2 teaspoon fresh ginger, grated

Place everything but mineral water in a blender. Blend until the grapefruit is pureed. Pour into 2 glasses and add mineral water. Enjoy!

Makes 2 1/2 cups, or 2 servings.

 

Does your family have a favorite summer drink?

What backyard projects do you have this season?

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