Summer in a Bowl

Summer in a Bowl

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Summer, why are you so reluctant to come and stay a while? I promise we won’t bite. Matter of fact, we’ll wear tank tops and flip flops just to bask in your rays. We’ll break out the grill and sizzle onions and peppers until they are branded with your lines of demarcation. And because we love the sun but not looking like a crab, we’ll slather on the spf like good girls. But, puh-lease, Summer… come and stay! Love, Liss and Lyd

Some of my favorite summer flavors are captured in a recipe I found a few years ago from a friend. Tonight, I tried a new recipe that plays up my summer favorites but adds a few new friends to the mix as well. It’s six ingredients {plus salt} and it is delicious and easy. Matt’s step-mom is staying with us tonight, and she couldn’t believe how easy this way. And it got RAVE reviews from all three of us. Trust, me… you’re going to have to try this one out. Plus, it can be eaten cold, so it would be perfect for a picnic or better yet… a sunset dinner on the beach. I think I have a new summer love {in addition to my handsome-always-so-stinkin’-tan-that-I-never-cease-to-get-profiled-at-the-airport-husband and our could-my-belly-poking-out-of-this-bikini-be-any-cuter-daughter of course}.

Lemony Pesto Pasta

serves 4-6

8 ounces spaghetti

1/2 cup pesto

8 ounces spinach

2 cups edamame (shelled and shucked, the peas, not entire pods)

juice from 2 lemons (plus fresh lemon wedges for serving)

3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.

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