Lemon Braised Chicken with Beans and Pesto

This recipe for lemon braised chicken is going to change your life during the summer; not only can you make it in a crockpot, it can also be served cold in its leftover life.  Brilliant!
I tweaked a few little things: soaked my navy beans overnight in the crockpot (thus didn't have to dirty another bowl), added more boiling water than recommended because I wanted it a bit soupy, and used a store-bought basil pesto.  I'm sure the mint is absolutely delicious, though, so certainly make it if you've got the time!  It's great served over white rice.

Prosciutto and Pea Pizza

On Sunday night, JP made this amazing pizza from Shutterbean...with a few modifications.  He used prosciutto instead of bacon, used only 1/2 of the mozzarella cheese recommended in the recipe, and no cheddar.  It was so tasty!  The salty prosciutto and sweet peas go perfectly together; it was a great meal.
And, to top things off, the pizza is great with fried eggs the day after.  Just sayin'.

  

Double Chocolate Muffins

Dear 15-year-old Abbi,
Hi.  It's me, your 12-year older counterpart.  You don't know me, but I am intimately acquainted with you.  When you're 27, you are going to do things you never thought possible.  You're going to be married to a man (with facial hair!  And chest hair!  A real manly dude!) who encourages you to learn Spanish and gets you to eat mushrooms with gusto.  You will eat out at restaurants where you willingly order braised goat and boar jowl.  You will give up bacon and brie for an entire year, subsisting on tofu, tempeh, and kale juice (among other things).
One day, you will come across a double chocolate muffin recipe that requires no butter or eggs, instead using coconut oil and beets (yes, beets), and you will think to yourself, "I want to make these for myself and my bearded husband."  You will bake these with your own baby next to you in a high chair, giggling at the pink veggies being pureed.  You'll eat 4 in one sitting while that baby blissfully naps for a few minutes next to you.
I know you're shaking your head right now, but I know this for a fact.  You will use 'vegan' and 'delicious' and 'chocolate' in the same sentence.  I promise.

Double Chocolate Muffins (with Beets!) via Minimalist Baker
2 flax eggs (2 Tbsp. flaxseed meal and 5 Tbsp water)
1 c. beet puree or applesauce (for beet puree, just toss 4-5 small roasted beets into a food processor and pulse until smooth)
1/4 c. agave syrup
1/3 c. brown sugar
1/4 tsp salt
1 1/2 tsp. baking soda
1/4 c. melted coconut oil
1/4 c. almond milk
1/2 c. unsweetened cocoa powder
1 1/3 c. flour
1/3 vegan chocolate chips (I found some great ones at Target!)

1. Preheat oven to 375 and line 12-muffin tin with paper liners.
2. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
3. Add pureed beets (or applesauce), oil, agave, sugar, baking soda, salt, and whisk for 45 seconds.
4. Stir in almond milk and whisk until smooth.
5. Add cocoa powder and flours and stir with spoon until just combined.  Batter will be scoopable, not pourable.  If it's getting too thick, add more milk.
6. Stir in chocolate chips.
7. Scoop batter into tins (should make 10-12 muffins) and bake 17-22 minutes, until a toothpick inserted into the centers comes out clean.  Let cool, then remove from muffin tin, and enjoy!

Beef and Tomato Stew

Move to Georgia, they said.  It will be warmer down south.
Y'all.
This winter has been nuts.
I can't believe that here, in north Georgia, there were temperatures in the single digits last week.  That didn't even include the wind chill!
You better believe that I was using our crock pot last week, and have been leaning heavily on it throughout this season.  My favorite these past few months has been Martha Stewart's beef and tomato stew.  Easy to throw together, incredibly flavorful, and great served on its own or with rice, it's just a powerhouse recipe.
Also, it is guaranteed to make your house smell amazing.   What do you have to lose?

Beef and Tomato Stew (from Martha Stewart)
1 Tbsp. olive oil
1 large onion, diced
3 medium carrots, sliced 1/4-inch thick
3 celery stalks, sliced 1/4-inch thick
2 lbs. beef chuck or stew beef
28 oz. crushed tomatoes
1 c. chicken broth (veggie also works!)
3 garlic cloves, smashed and peeled

1. In a large skillet, heat oil over medium.  Add onion, carrots, and celery; cook, stirring often, until softened.
2. Throw veggies and remaining ingredients into slow cooker, salt and pepper to taste, cover, and cook on high for 6 hours.  Can be served over carb of your choice (brown rice and quinoa are super tasty).

Brie and Jam 'Ravioli'

'Tis the season for cocktail parties!  Well, parties, anyways.  JP, August, and I had our neighborhood's Secret Santa party this weekend, and all parents (the secret santa was for the kids) were instructed to bring a 'plate to pass.'  What a wonderful excuse to make this recipe from Joy the Baker.  It's a baby-in-one-hand friendly version of baked brie, complete with jam and tender puff pastry.  It's easy to boot!  If you have a party coming up, or are hosting some friends in front of the fireplace, give this a shot.  

Did I mention that there's melty brie?  Sign me up. 

Brie and Jam 'Ravioli' from Joy the Baker

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, about 4 oz, cold

1/3 c. strawberry jam (choose your own flavor!)

1 large egg, beaten

splash of water

1. Preheat oven to 375.  Prep baking sheet with parchment paper or silicone mat. 

2. Roll out puff pastry sheets, and cut each sheet into 16 squares.  Try to make them as even as possible! 

3. Beat egg and small bit of (1 Tbsp.) water together to make an egg wash.  Brush 16 of the pastry squares with egg wash.  

4. Place small chunk of brie, about the size of a thumb knuckle, on each pastry square.  Dollop a bit of jam on cheese, then place a puff pastry square on top.  Use your fingers or a fork to seal both squares of pastry together, and brush egg wash on top.

5. Place pastry 'ravioli' on prepared sheet and bake for 15 minutes, until golden.  Remove from oven, cool slightly, and enjoy!

Potato Leek Soup

I realize that this is 'the most wonderful time of the year,' but I am very tempted to rename it, 'the most food-laden, stressful, exhausting time of the year.'  While, generally, the holidays are one of my favorite things to look forward to, something about this year is hitting me differently.  Maybe it's the stress of having a 5-month-old who is loved but does not have a set schedule or the ability to tell me why he is fussing more than usual, maybe it's the fear of traveling with said baby on a 10-hour road trip, maybe it's the copious amount of sugar and chocolate in my kitchen.
My point is, it could be any number of things.
But this is such a lovely time of year!  The lights are up on our neighbor's houses, our fireplace has been put to use, the holiday cards are in (and gorgeous!  I couldn't love them more!), and I'm looking for excuses to be more cozy in our home for the first Christmas.  This soup is one of them.  In between the hot cocoa popcorn and gingerbread, this soup will warm you from the inside out.  It's rich and hearty, perfect on its own or with roasted chicken (our preferred method).  Best of all, it's easy to through together and just simmer for a while on the stove while you're wrapping gifts and listening to your husband sing 'Yesterday' to your sweet baby boy.
We'll call it 'the worry-melting soup.'

Julia Child's Potato Leek Soup (from HelloGiggles)
2 Tbsp. vegetable oil
1 lb. russet potatoes, peeled and roughly chopped
1 lb. leeks, cleaned and thinly sliced
6 c. vegetable stock
Salt and pepper to taste
Juice from 1/2 lemon
1/2 c. heavy cream (optional)
Smoked paprika, for garnish

1. Heat oil in large pot over medium heat.  Add veggies and cook, stirring occasionally, until they have begun to soften and brown slightly.
2. Add stock and bring to boil.  Reduce heat to low, and simmer for 30-40 minutes, until vegetables are tender.
3. Remove from heat and blend using immersion blender or small batches in a blender.
4. Add cream, season to taste with salt and pepper, add lemon juice.
5. Ladle into bowls and garnish with a few sprinkles of smoked paprika.  Enjoy!

Lactation Cookies

This recipe is gold in my kitchen.  I can't tell you how many of these chocolate chip cookies I've eaten since August came onto the scene; it's probably for the best that the number remain a mystery.  Let's just leave it that easily over 10 dozen have been made, and I'm the only lactating woman in the house.
However, I would like to state that, if you are not a nursing mama, these cookies will not have you leaking through your shirt.  Let's just get that out of the way.  The rumor is that brewer's yeast, oatmeal, and flaxseed are all great to increase a nursing mom's milk supply; the B12 in oatmeal is awesome, lots of omega-3 fatty acids in flaxseed, and the yeast has lots of iron, protein, and other B vitamins.  The lactation consultant who leads my nursing group said that, while all of that is good, the biggest thing about lactation cookies is that they give moms the extra calories they may be missing.  Breastfeeding requires about 500 extra calories a day to maintain weight, so these cookies can help you out if you're under that.
Plus, they are totally delicious.  There are lots of recipes online if you google it, but this is my favorite.  I like to mix up the extras; this time, I added chocolate chips, shredded coconut, peanut butter chips, and pistachios.  Weird, but it totally works.  You can also try dried cranberries, almonds, I've even substituted granola for the oatmeal.  Make it your own!
And, if the whole brewer's yeast isn't for you, you can leave it out.  It adds a nice heartiness to the cookies, though, so give it a shot before automatically saying no.

Lactation Cookies (adapted from Mama Say What)
1 c. softened butter (can substitute coconut oil)
1 c. sugar
1 c. brown sugar
4 Tbsp. flaxseed
2 eggs
1 Tbsp. vanilla extract
2 c. flour (can use whole wheat or all-purpose)
1tsp. salt
1 tsp. baking soda
3 Tbsp. brewer's yeast
3 c. rolled oats (not instant)
1.5 c. mix-ins (chocolate chips, dried cranberries, nuts, peanut butter chips, coconut, etc.)

1. Beat butter and sugars in standing mixer until pale and fluffy.  Add in flaxseed, eggs, and vanilla; beat until combined.
2. Slowly beat in flour, baking soda, salt, brewer's yeast and oats.  Once combined, remove mixer from stand, and stir in mix-ins.
3. Use an ice cream scoop to drop batter onto baking sheet, and bake at 375 for 8-10 minutes, until golden.  Cool for 5 minutes before devouring.

Pumpkin Bread (with Chocolate Chips!)

Hey guys, I feel silly stating the obvious, but it's definitely pumpkin season.  Maybe you've seen the insane number of pumpkin spice lattes being advertised?  I can never fully get behind them- far too sweet and overmarketed for me.  Which isn't to say that I don't enjoy pumpkin; when pureed, it adds  moistness for a bread that suits the fall perfectly.  This recipe is divine with a cup of earl grey tea in the afternoon, or a pat of butter for breakfast.  It will keep for days, and even makes two loaves!  When it comes to pumpkin, think outside the cup.

Pumpkin Bread (with Chocolate Chips!)  (from Babycenter Blog)
3 c. all purpose flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 c. brown sugar
1 c. white sugar
3/4 c. Greek yogurt
3 eggs, lightly beaten
15 oz. can pumpkin puree
1/2 c. applesauce
1 tsp. vanilla extract
1 c. chocolate chips

1. Preheat oven to 350.
2. Combine flour, spices, salt, baking soda, and baking powder in a medium bowl.
3. In a separate medium bowl, combine sugars, then add yogurt, eggs, pumpkin, applesauce, and vanilla; whisk until smooth.
4. Slowly add dry ingredients to wet and stir until combined.  Add chocolate chips, then divide batter between two greased 9x5 loaf pans.  Bake 50-60 minutes, until an inserted toothpick comes out clean.

Beet and Citrus Salad

It's getting to be that time of year, when we have to balance our treats (Halloween candy, chocolate chai lattes, caramel apples) with our veggies.  But why should that have to be boring?  This beautiful  salad is the perfect combination of flavors to keep your tastebuds, and tummy, happy!  Think salty pistachios, tangy citrus, sweet beets, and a bright dijon vinaigrette to finish it off. 

JP and I had this for dinner on Halloween night, as I figured we would want to eat light with all our yummy candies waiting for neighborhood kids...and us.  The original recipe for this beet and citrus salad can be found here, though I made a few minor changes for this recipe.  With winter coming up, the best citrus will be here; enjoy this by itself, or the perfect side for a protein!

Beet and Citrus Salad (from Snixy Kitchen)
5-6 beets, peeled, sliced, and roasted (I used a pre-steamed package from Trader Joe's)
1 Valencia orange, peeled and sliced into rounds
1 ruby red grapefruit, peeled and segmented (I didn't do this, but will next time!)
1 fennel bulb, shaved
2-3 Tbsp. pistachios
4-5 c. spring mix
1 recipe of Martha Stewart's dijon vinaigrette (recipe here)

Layer salad with spring mix on bottom, topped with fennel, citrus, and beets.  Sprinkle pistachios on top, and dress with vinaigrette to taste.  Enjoy!

Peach Couscous

Over the weekend, I was lucky enough to attend the wedding shower for the wonderful Olga Diego (remember her from these photos?).  She is marrying the equally sweet and adorable Chester next month here in Atlanta, so a group of us got together to celebrate their new life together.  It was a lovely event!

In between courses of chilled green tomato gazpacho (above) and apricot & vanilla cake (below), we were served a side of couscous with peaches and red onion.  I'm probably really late to this flavor train, but what an amazing combination!

As soon as I got home from the party, I added that dish to our list of meals for this week, and I'm tempted to make it every week until peaches aren't in season.  It's that good.  And simple!  There are 5 ingredients in this perfect end-of-summer dish, and would be a great side for a potluck or barbecue.  Picture sweet, soft peaches with the tang of red onions and earthiness of couscous.  Toss in some lemon juice and olive oil, and you're done!  Flavor heaven!

Peach Couscous
2 c. prepared couscous (just follow instructions on box)
1 peach, chopped into roughly 1-inch cubes
1/4 red onion, diced
Juice of 1 lemon
1/4 c. olive oil
Salt to taste

Combine everything in a bowl, and toss to coat.  Add chopped parsley if desired.

We savored this on Sunday night with some filets and asparagus.  It was wonderful!

Chopped Summer Salad

JP and I had the most delightful salad last night for dinner, and I just had to share it with you.  It's a completely delicious combination of fruity sweetness and crunchy vegetables, with a hint of salty goat cheese.  It's not over the top, and it's not a huge pain to put together.  It's just a bunch of good-for-you stuff thrown into a bowl, dressed, and devoured.  You'll love it.

Chopped Summer Salad
1 large head of Romaine lettuce, chopped
1 c. strawberries, hulled and quartered
1 crisp apple, chopped into 1/2 inch cubes
1 avocado, chopped into 1/2 inch cubes
1/4 cup almonds, sliced
1/4 c. crumbled goat cheese
1 c. chopped cold chicken (we used rotisserie)
Salt and pepper to taste
1/4 c. olive oil
4 Tbsp. balsamic vinegar

Place everything in a salad and toss until well mixed.

This recipe is endlessly adaptable.  If you're feeling adventurous, you could add some sliced prosciutto or crisped bacon, substitute the goat cheese with gorgonzola, blueberries or raspberries instead of strawberries; make this salad your own!

Cast Iron Chicken Pot Pie

You may have noticed that pregnancy and now parenthood have brought out the carnivore in me.  I didn't grow up in a vegetarian household, and all I'm craving right now is comfort food.  For me, that means meaty lasagna, chicken pot pie, chili (yes, even during the dog days of Atlanta summer), and biscuits.  However, I've got a 6-week old to entertain and keep an eye on, and not a ton of energy to make these traditionally time-intensive meals.
I've done some tweaking on the standard c.p.p. recipe, and think this is quite possibly the easiest chicken pot pie recipe ever.  Everything is cooked in the same pan that it's baked in (!!), we use storebought pie crust and precooked chicken , and you could even buy pre-cut veggies from a salad bar if you were so inclined.  Does it get any easier?
You're welcome.  And dig in!

Cast Iron Chicken Pot Pie
1 storebought pie crust, thawed if frozen
2 Tbsp. olive oil
3 carrots, peeled and sliced thinly
1 onion, chopped
1/2 bag frozen corn (about 2 c.)
1/2 bag frozen peas (about 2 c.)
2 c. rotisserie chicken, shredded
1 tsp. Paprika
1 tsp. Oregano
Salt and pepper to taste
1 Tbsp. flour
2 c. chicken stock
1 c. heavy cream or whole milk
1 egg

1. Preheat oven to 350.
2. Heat olive oil in cast iron skillet until shimmery, then add carrots and onions.  Sautee until onions are mostly translucent, about 5 minutes.  Add corn and peas, and cook through.  Toss in chicken and seasonings, stirring to coat all veggies and protein.  Sprinkle in flour and cook another minute.
3. Add in chicken stock and cream, and bring to a simmer, stirring occasionally.  When liquid is thickened, about 15 minutes, top skillet with pie crust and brush with an egg wash.
4.  Bake in the oven for 20 minutes, until crust is golden brown.  Remove from oven, serve, and enjoy!

Blueberry-Lime Bundt Cake

Happy Monday, y'all!  I'm so sorry for the long absence, although must admit that it was restorative and I took plenty of naps.  All is well here in TLP, just taking a breather to try out some tasty new recipes (like this one), try my hands at some crafts (most of which involve spray paint), and, of course, lots of prepping for the churro.  There's a lot to catch up on, so let's get started!
One of my neighbors had a baby in mid-April, and I wanted to bring her something moderately sweet and easy to eat as a congratulations/please help me finish this dessert gift.  I whipped up this perfectly moist, pleasantly (aka not tooth-hurtingly) sweet summer cake and she was most appreciative.  (The baby is pretty darn handsome, too!)
Bundt cakes are my go-to when I feel like baking something that will impress without the time and effort of cupcakes (too much frosting involved), cookies (all the batches and waiting around in the kitchen between), or especially layer cakes.  For this dessert, just get some fresh blueberries and limes, mix everything up in a bowl, bake, and sprinkle with some powdered sugar.  Enjoy some with coffee at breakfast, or sneak a midnight taste.  There's less guilt and more opportunities for appreciation.  Who doesn't need that?

Blueberry-Lime Bundt Cake (from Joy the Baker)

1 1/2 c. sugar
1 Tbsp. fresh lime zest
3 c. flour
1 Tbsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3 eggs
1 c. butter, melted and slightly cooled
1 c. buttermilk
1 Tbsp. fresh lime juice
1 c. fresh blueberries
Powdered sugar, for sprinkling on finished cake, optional

1. Preheat oven to 350.  Grease and flour a Bundt pan and set aside.
2. In a small bowl, combine granulated sugar and lime zest, then rub zest into sugar to release its essential oils.
3. In a large bowl, combine sugar, flour, baking soda, salt, and nutmeg.  In a medium bowl, whisk together eggs, butter, buttermilk, and lime juice.
4. Add wet ingredients all at once to dry ingredients.  Stir until everything is thoroughly combined; it should be thick, but not lumpy.  Add berries and fold into batter until evenly distributed.
5. Spoon batter into prepared Bundt pan.  Bake for 50-60 minutes, until a skewer inserted into the middle of the batter comes out dry.  Allow cake to cool for at least 20 minutes before inverted on a wire rack to finish cooling.
6. Once cooled, sprinkle powdered sugar onto cake and serve.

Smoky Red Lentil Soup

Let me start this post by saying that, although this is a pureed soup, it is not meant to be sipped with a straw.  I'm not automatically saying no to the whole thing, just pointing out that I believe it's best with just a spoon.
The first time I cooked up this recipe from Sprouted Kitchen, I was on the phone with my dad just before busting out my immersion blender to smooth it out.  His response when I told him what I was doing was, "So, do you use a straw?"  Actually, this is a totally valid question coming from him, as he had to drink meals through a straw when he had jaw surgery many years ago.  If you're having oral surgery that involves your jaw being wired shut, this soup might just hit the spot.
During the in-between season of spring and winter (when will actual spring pop up?), I like soups that aren't crazy heavy (cream-based) and chunky (chilis).  This comes together relatively quickly, with the exception of a roasted sweet potato that takes about 45 minutes to cook.  It's a complete meal, full of lentils, onions, a bit of Greek yogurt for protein, and the above-mentioned starch.  As per my pregnancy cravings, we usually serve this with these biscuits; it can't be beat.

Smoky Red Lentil Soup, from The Sprouted Kitchen, 2012
2 Tbsp. olive oil
1 Spanish onion, coarsely diced
Smoked sea salt and ground pepper
3 celery stalks, diced
2 c. dried red lentils, rinsed
2 tsp. smoked paprika
1 Tbsp. cumin
4 c. low-sodium veggie or chicken broth (I've used both, and actually prefer the veggie)
1 small sweet potato
1/2 c. chopped fresh cilantro
Juice from 1 lemon or lime
Greek yogurt, for garnish

1. Wrap sweet potato and roast it at 400 degrees for 45 minutes, until easily pierced with a fork.  Set aside.
2. Heat olive oil in a large pot over medium heat, add onion and salt, and cook until onion is translucent, 5-8 minutes.  Add celery, stir, and cook until just softened, 5ish more minutes.
3. Add lentils, paprika, cumin, and broth.  Bring to a boil, then turn heat down to a simmer.  Cover and let cook for about 15 minutes, until lentils are soft but not falling apart.  Remove from heat.
4. Peel sweet potato and add flesh to the lentils.  Using an immersion blender (or doing batches in a blender), puree the soup until it's just blended but has some texture.  Season to taste.
5. Serve into bowls and top with a dollop of yogurt (and chives, if you have a few on hand).  Enjoy!

Quick Broccoli-Red Pepper Frittata

Think of this frittata as a crustless quiche: all the deliciousness of a classy egg dish without the hassle of pre-baking a pie crust!  I've made this recipe from Eating for Pregnancy, by Catherine Jones and Rose Ann Hudson, RD, LD, several times over the last couple of months, and am totally satisfied each time.  You're getting lots of good protein from the eggs, plus it's packed with veggies: onions, bell pepper, broccoli, and tomato.  It's kind of like throwing a salad into an omelet and making it look pretty.
Feel free to substitute another quick-cook veggie for the broccoli; I'm looking forward to making this with summer squash when the weather gets warm enough!
Last week I served this with a green salad and some bread with a bell pepper/eggplant spread.  Heavenly.

Quick Broccoli-Red Pepper Frittata, from Eating for Pregnancy, Catherine Jones and Rose Ann Hudson, RD, LD, 2009
Supposedly serves 4-5, but I've been hungry lately, so let's say 2-3

5 large eggs
1/4 c. whole milk (I used soy)
1/2 tsp. salt
Pepper to taste
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1 small onion, peeled and thinly sliced
1 thinly sliced red bell pepper
1 c. very small broccoli florets
2 Tbsp. freshly chopped parsley
1 small tomato, thinly sliced, with seeds removed
1/3 c. grated cheese (I used Gruyere; the recipe recommends parmesan)

1. Combine eggs, milk, salt, and pepper in a bowl and whisk until well blended.
2. Heat 1 Tbsp. of the oil and all of the butter in a large, oven-proof skillet over medium heat (this is a good time to break out the cast iron).  Add onions and bell pepper, and sautee until light golden, about 4-5 minutes.  Add broccoli, 2 Tbsp. of water, and continue to cook until broccoli is crisp-tender, about 3 minutes.  Stir in parsley during last minute of cooking.
3. While broccoli is cooking, preheat broiler to highest setting.
4. Add remaining olive oil to skillet, then pour egg over veggies.  Don't stir at this point!  Cook for 2 minutes, until the eggs are set on the bottom.  During this time, arrange tomato slices on top and sprinkle with cheese.
5. Move skillet to broiler for 4ish minutes, until top has set and cheese is golden.  Serve warm.

Pesto-Tomato Pasta

You guys are lucky that this meal stuck around long enough for me to photograph a "finished" photo!  This was one of those serendipitous meals that you throw together out of the scraps that you have around the kitchen and it turns out like you had followed a recipe from Martha Stewart.  Although, Martha would probably faint over her skillet if she saw me adding both packaged pesto AND canned stewed tomatoes to a recipe, rather than making everything from scratch.  Please don't tell on me to Martha (Grandma in NC, I'm lookin at you.).  

For this recipe, you'll need some type of pasta, preferably with ridges to hold all of this good sauce, one package of powdered creamy pesto, one can of stewed tomatoes, butter, and garlic.  That's it.

Start out by boiling your pasta, of course.  

Melt about 2 tbsp. of butter in a medium saucepan over medium-low heat.

Add a couple cloves of minced garlic, and let that sit nicely in the pan while it softens.  Keep the heat low here, because no one likes burned garlic.

After two or three minutes, add the creamy pesto sauce mix (which is the only kind of pesto I can use, because all other kinds have nuts, which Matt can't eat!)...

...and the can of tomatoes. 

Stir it all up, and raise the heat to medium high.  You can use your spoon to kind of smush up the larger pieces of tomato, or use diced tomatoes.  Let this simmer for a couple of minutes, while the pasta finishes cooking.  Drain the pasta, but try to keep some of the pasta water on the pasta.  What I did was pour the pasta through the colander, then threw the pasta straight back into the pan, without letting it drain at all.  The pasta water still has all of the good starch, which helps the sauce thicken a bit and stick to the pasta better.  Then just pour the sauce over the pasta, and serve!  

 

Matt and I had this for lunch on the porch last Sunday, garnished with fresh basil from my herb garden,  in phenomenal weather, and a bit of white wine, and it was just the perfect light lunch!

Let's take a moment, and just admire all of the colors in this photo.  I am just wild over the napkins that Mommi made us, and I love setting the table outside with all of the fun colors and patterns!