More CSA produce to use up! We are almost caught up with our shares. All that's left right now are some beets, sweet candy onions, jalapenos and zucchini.
The pesto was made with basil, olive oil, garlic, salt, pepper, blanched almonds and nutritional yeast and then tossed with fettucine and fresh diced heirloom tomatoes.
On the side is eggplant tossed with olive oil, salt, pepper, garlic and oven roasted until soft and nicely browned on top.
A simple but delicious dinner and so much healthier than that damn tomato pie from yesterday!
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