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| The beginning of my urban garden... stay tuned for more! |
We have a little deck at our place and since this will be the first summer we'll get to use it I want to take full advantage and grow a few herbs and vegetables. I have a notoriously brown thumb that Alex loves to tease me about; I've never met a basil plant I couldn't kill! Here's hoping that I can break the cycle this year. We've got a grill, now we have our plants, and we have a set of small deck furniture on its way as well-- I'll post pictures later when it all comes together.
I also wanted to share a recipe for the dinner that I made for us on Friday night. We decided to stay in and watch a movie and drink some wine, so I decided to try a (meatless for Lent) new pasta recipe that looked good. This recipe was really quick and easy-- the only thing that you really have to cook is the pasta. Typically I'd share this in a What's For Dinner Wednesday post but, although delicious, I will not be making this meal again as I basically poisoned my husband with it!
After dinner he had some really severe heartburn and trouble swallowing, which I have seen happen to him only a few other times since we've been together-- once was on Valentine's Day a few years ago at an Italian restaurant during dessert, but Alex just thought it was the champagne or that he had accidently encountered some shrimp (which he's allergic to). More recently it happened right after Christmas when he was eating some chocolate withe almonds. Surprise! Alex is apparently allergic to almonds and thus last night's sun-dried tomato and almond pesto was only a success for me. I'll share the recipe below so that you can make it for your almond-friendly friends.
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Penne with Tomato Pesto and Smoked Mozzarella
Ingredients:
- 1/4 cup almonds
- 2 cups loosely packed fresh parsley
- 12 sun-dried tomato halves *Make sure you use the jarred oil-packed sun-dried tomatoes. I used the dried ones from a bag and ended up needing to add additional olive oil.
- 2 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 1/4 pound smoked mozzarella, diced
- 1/2 pound whole-wheat penne
Recipe courtesy of Joan Lang via epicurious.com.
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