fresh pesto pasta

2 servings — 20 minutes

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 that my plants have thrived.

My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.

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 cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)

See how to roast your own pumpkin seeds.

pesto

basil 400 g
garlic 2 cloves
olive oil 60 ml
nutritional yeast 15 g

main

carrots 2
cavatappi 150 g
zucchini 1 large
small heirloom tomatoes 6