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!
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…
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.
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!