Garden Fresh Pesto Pasta

Remember the little garden I planted a couple of weeks ago? I am happy to report that I have managed to keep it alive long enough to make my first meal out of something home grown. Since the basil is growing like crazy, I decided to make Pesto Pasta inspired by this recipe.


Pretty, green, and tasty

I wish I could say that the tomatoes I used came from the garden as well, but as you can see, I'm still waiting for their grand entrance.

Yep. I grew that. :)



Toasted pine nuts, basil, and parmesan



I loved this meal. Not only was it delicious, it took less than 15 minutes from start to finish to prepare. When I made the sauce, I used skim milk instead of cream and only used one tablespoon of butter. The pesto is pretty rich with all of the extra virgin olive oil, so I really didn't miss the extra butter and cream. But to be completely honest, in a perfect world, where calories and fat grams don't exist, I would have totally used butter and cream. Even if you are like Brian and pasta isn't your thing (weirdo), this sauce would also be great served over grilled chicken.

Seriously, if I get any more domestic, I might not be able to stand myself much longer. :)