A few weekends ago - we found ourselves in an all adult house again. So we did what any empty nesters would do. We packed a lunch, gathered up the dog and headed to the mountains for the day. 😂⛰
Unfortunately, our hike got cut short because of an unable canine but I still managed to snap a couple of pictures along the way. I really shouldn't blame her for not being able to finish the walk - it wasn't her fault. She got overly excited when she saw the water, jumped in and threw out her hips. 🤦🏻♀️ I'm happy to report that after a few days of rest and lots of extra treats, she is back to herself again. 🐶
Hiking in North Georgia might just be my favorite summer weekend activity. Carbo-loading BEFORE our Saturday morning hike - is a close second. 🍝
This version of vegetable and nut based pesto is absolutely delicious. I recommend serving this pesto with a nice sturdy noodle that will stand up to this hearty sauce. Rigatoni, penne, ziti - anything along those lines would be perfect.
Pasta with Tomato-Ricotta Almond Pesto
1/2 cup almonds
1 Tablespoon canola oil
2 red bell peppers, cut into 1/4" strips
1 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, thinly sliced
3/4 teaspoon red pepper flakes
1/4 cup ricotta cheese
1/2 cup parmesan cheese
1/4 cup oil packed sun dried tomatoes
1/4 cup olive oil
1 pound pasta
1/2 cup fresh basil, torn
Add pasta to serving bowl along with pesto and 1/4 cup reserved pasta water. Add additional water as necessary to thin pesto. Season with salt and pepper.
Sprinkle with fresh basil and serve.
We may not celebrate Taco Tuesday every week but we rarely miss a Friday night pasta dinner. There's no better way to kick off the weekend.
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