Although I don’t have kids yet, I feel like this would be a great dish to try and get your kids to eat vegetables. Sure, it’s pasta, but there is a lot of broccoli in here AKA lots of fiber and protein! The broccoli pesto sauce is full of flavor and perfectly coats the cavatappi noodles. You don’t have to top the pasta with crumbled bacon, but I highly recommend it!
With our wedding quickly approaching (February is going to be here before we know it!), we’ve begun ‘shredding for the wedding,’ as they say. We definitely still have our cheat days, but have been lightening it up during the week. This pesto brown rice bowl is inspired by one of my favorite dishes at Roni’s Diner in Beverly Hills. The bowl is incredibly delicious and I’m so glad I can now make my own version!
Summer is right around the corner, so it’s time to start prepping for a multitude of picnics and barbecues. This delicious pesto pasta salad is the perfect addition to your summer outing and is sure to win over any crowd.
I almost can’t put into words how incredible this sandwich tastes. Its complexity of flavors is ridiculous, from the sweetness of the honey ham to the bite of the Jarlsberg cheese to the savoriness of the pesto aioli. The crispy, tomato basil bread from Panera makes the sandwich even more delicious, if that’s possible.
Zucchini noodles aka zoodles are so in right now–or so it seems. After seeing multiple recipes online using zucchini noodles, I had to get my hands on a spiralizer. I have a feeling I’ll be using the tool often. This “pasta” was incredibly flavorful and semi-guilt-free (I couldn’t help but add cheese)!
How is Christmas only two weeks away?! I’m having a minor panic attack, as I’m behind on just about everything–shopping, decorating, holiday baking, etc. But I’m kicking it in gear this week and going to check some things off my list. Baking is first on the list, of course. :)
Work has been pretty busy the past couple weeks, so I haven’t spent much time in the kitchen. I also haven’t had a chance to go to the grocery store, so I had to make do with what I had on hand! This spaghetti was quick and delicious, and made plenty of leftovers for the week.
Hope everyone has a wonderful weekend!
Since having dental surgery last week, my diet has consisted of frozen yogurt and soup. But one can only eat ice cream and Ramen noodles for so long. So, after a few days of recovering, I decided it was time to get back in the kitchen and make soup that I would actually enjoy. This gourmet tomato soup with lemon arugula pesto sure did the trick. I’d never made arugula pesto before, and I’ve got to say, I might even prefer it to basil pesto!
Put your bikini/swim trunks away for the day and go make this sandwich. I promise you won’t regret it. Though this isn’t a healthy summer recipe, the sandwich is so delicious that it doesn’t matter. And as I’m sure you can see from the photo, the gooey cheese takes the cake.
One of the best parts about this sandwich is that it’s made up of leftovers. Sure, not everyone has leftover beef tenderloin and homemade pesto sitting in the fridge, but if you do (or want to make everything fresh), I highly suggest you do so. :)
After attending Coachella this past weekend where my daily meals consisted of peanut butter and jelly sandwiches and overpriced, low-quality festival food, I was thankful to get back to cooking homemade meals with fresh ingredients.
I had an urge to make pesto, as it is one of my favorite sauces, so I made a simple basil pesto farfalle dish with sautéed chicken pieces and diced tomatoes. Although I typically make this pasta with sun-dried tomatoes, I didn’t have any on hand, so I figured tomatoes would work just as well.
The meal was absolutely delicious, and made even better alongside a generously poured glass of red wine and some friends.