This Week + Go To Meal: Pesto Pasta

This week, Shaun and I used up what we had in our refrigerator and pantry because I refused to go food shopping on Sunday.

note to self: don't leave half opened anything in cabinets. Unless you want some tiny little bugs crawling around on your food. Ack.

The heat {finally} broke and we slept with the windows open last night; me with double blankets, Shaun with none.

We still have a terrace visitor. And we're still mildly obsessed wit him/her.

I've been engrossed in a new book series. Well, new to me. My cousin Veronica demanded recommended that I read the Fever series by Karen Marie Moning. Has anyone read these? DarkFever, BloodFever, etc? Although I wasn't so into it at the beginning, I've now plowed through the first two and can't wait to see what happens next! I just downloaded FaeFever onto my Kindle and can't wait to dig in on the train today!

 

I decided that after making my Fall mood board, I need to own Essie's Glamour Purse. ASAP.

Shaun and I whipped up another easy go-to meal.

It's pesto pasta! We had a ton of basil in our urban herb garden, so for a quick fix, I've been making up batches of oil-free pesto. You can easily freeze these for the colder months. Simply defrost, mix with pasta and top with parmegiano reggiano. Easy, quick and healthy...a perfect go-to dinner!

Oil-Free Pesto
*Adapted from Weight Watchers
2 Tbsp walnuts, lightly toasted   
2 C fresh basil leaves
1/2 C reduced-sodium chicken broth   
1/4 C grated Parmesan cheese   
1 garlic clove 
1/2 tsp table salt  

Process ingredients altogether in food processor (or blender) until smooth. Mix with cooked pasta and top with extra parm if you'd like. {I like} I'm newly obsessed with Ronzoni Garden Delight. Isn't it pretty?

Eat that up.

 So that's what's going on with me this week.

Questions of the Day:

What are you reading right now?

What's happening with you this week?

Any weekend plans?

 

psst...we're dishing up the peaches and pits of the week today! Check it out!