Next year will be equally as busy, but I am so ready. I will be teaching all of the Family Consumer Science classes. I will definitely be spending the majority of my summer sewing and learning how to make some new recipes!
Aside from teaching, I've also been hanging with some pretty cool kitties at Simply Cats. I'm such a sucker for black cats, especially sweet ones like this.
Just kidding, well kind of. She is my first foster. Her name is Blue and this prego is ready to have little babies any day now! I keep her and her little ones until they reach 2 pounds and then take them back to find their fur-ever home! I've been so impressed with the foster program so far. I'm really glad I did it.
And finally, I got to take Arbor camping with some friends. We both had a blast! I just love her.
And now for the recipe...
This recipe is delicious! I have to make it with the quinoa pasta instead of regular pasta, otherwise I'll eat the whole thing in one sitting.
Here is what you will need:
- 2 bags frozen artichokes
- 1 package basil leaves
- 3 tbs. hemp hearts
- 1 tbs. olive oil
- Juice of 2 lemons
- ¼ tsp. salt
- 1 clove garlic, grated
- Black pepper to taste
- 2 boxes of quinoa pasta (or pasta of choice)
- Prepare one of the frozen artichoke bags with lemon juice, salt and pepper. Reserve for topping.
- 10-12 cherry tomatoes
- Salt and pepper to taste.
- Heat a large skillet over medium low heat. Add artichoke hearts and the juice of one lemon. Add salt and pepper. Slowly allow the artichokes to defrost.
- Once the artichokes have been heated through, take them off the heat.
- Add basil to food processor with juice of lemon, grated garlic, olive oil and hemp hearts. Blend until combined and pesto starts to form.
- Add artichoke hearts.and blend until a a thick pesto sauce has been formed (about 4-5 minutes).
- Boil water, make pasta according to package directions.
- Chop optional additional artichokes, cooked with lemon, salt and pepper and cherry tomatoes and add to pesto and pasta.
- Enjoy!
