Pumpkin Pesto Pasta + Grapefruit Cranberry Fizz

By March 8, 2018

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
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 5-6 servings
A light and refreshing pesto complete with lemon and fresh herbs. High in vitamin B12 and ready in just 15 minutes.
  • 1 16oz package of rice pasta – I used Rizopia
  • ¼ cup raw pumpkin seeds [pepitas]
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoon rice miso
  • 1 clove garlic
  • ½ teaspoon herbamare
  • pine nuts + raw zucchini + fresh herbs
  1. 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.
View Nutritional Information (once on page scroll down) 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
Recipe type: Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian
Prep time: 
Total time: 
Serves: 2½ cups, or 2 servings
A refreshing drink for anytime of the year – jam packed with vitamin C!
  • 1 cup mineral water
  • ½ grapefruit, peeled and quartered
  • ½ cup unsweetened cranberry juice
  • ½ cup ice cubes
  • 1 tablespoon honey
  • ½ teaspoon fresh ginger, grated
  1. Place everything but mineral water in a blender. Blend until the grapefruit is pureed. Pour into 2 glasses and add mineral water. Enjoy!
  View Nutritional Information (once on page scroll down) Does your family have a favorite summer drink? What backyard projects do you have this season?

This entry was tagged: gluten free pasta, pasta, pesto, pumpkin seeds

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