Lemon, Basil & White Bean Pasta
Ingredients
10 oz dried linguine or fettuccine
19 oz. can white beans (cannellini) rinsed and drained
1/2 of a lemon
3 Tbsp. olive oil
1 cup packed fresh basil leaves
1. Cook pasta, add beans to last 2 minutes of cooking. Drain and reserve 1/2 cup of cooking liquid.
2. Zest peel from lemon. In small skillet warm 1 Tbsp olive oil, add lemon peel, cook 1 minute.
3. In food processor combine cooked lemon peel, basil and remaining 2 Tbsp of olive oil and the juice from half a lemon. Process till smooth. Add reserved cooking liquid 1 Tbsp at a time , until desired consistency.
4. Toss warm pasta with lemon basil mixture.
(I modified based on what I had because the second I saw this I had to have one...I added crumbled goat cheese to the scrambled eggs just before they were finished cooking and I used arugula b/c I didn't have any spinach. Delicious!)
Hope you all have a fabulous weekend!!!!
Here is a picture of how I spent my afternoon yesterday. Any guesses???
(picture taken with my non-iphone phone)
Setting traps for leprechauns, what else?!
Andrew came home from school with a master plan.
After homework was finished we grabbed our bikes,
a journal to record details of the trap locations and materials,
bottles of water for hydration, a copper penny (in lieu of gold)
& handfuls of clovers to use as bait and we set to work.
Complete with rocks suspended from trees, stick walls,
and twisty vines to catch his feet. ELABORATE, I tell you.
It was sunny and I loved every minute of watching his innocent little imagination at work.
We have plans to check the traps after school.
Maybe, just maybe, there is a little boot stuck in one of them as a leprechaun tried to escape!
LOVE. THIS. BOY.
xo,
Tessa
(Pasta recipe and picture from Better Homes and Gardens)