Summer is over temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year i'm happy to say my plants thrived (thank you smart pots). My basil plant was a real beauty I harvested all I could from it and made pesto and with the pesto I made this recipe—the perfect way to end the summer.
The combination of carrots and zucchinis look beautiful on a plate. To complete the dish I added some roasted pumpkin seeds and topped it off with cherry tomatoes. For bulk I added scoobi do pasta to this dish. Scoobi doo pasta happens to be my favourite pasta cut it also has the best name ever. With tones of orange green and brown this meal embodies autumn.
You can find the recipe for my roasted pepitas here! It's easy and ready in 20 minutes. I usually make a double recipe and add it to salads and other meals during the week green and brown this meal embodies autumn.