These napkins from Pottery Barn have also been in constant rotation – the pattern is so classic and I’ve been mixing them with another set of blue paisley napkins I have — I love the mix match look.
I’m finally in love with our patio design — Austin’s parents gave us a garden bench and I’ve used it to section off the patio and house all of my random smaller plants that need shade. It’s perfect and creates a little cozy space to eat dinner too.
I really hope I keep my ferns alive -I’ve heard they need a lot of water, so I’ve been working hard to get out in the yard every day.
Fresh blooms from the garden are the way to go for outdoor arrangements!
I’ve had these boxwoods since March — I had them in a colored pot and then in the ground and finally knew where they belonged — in these neutral planters. I love the rich green color.
Pesto Pasta With Peas & Grilled Shrimp
1 box pasta of your choice ( I prefer brown rice linguinie or fettucini)
1 jar of store-bought pesto (or make your own!)
1/2 cup of veganaise or plain yogurt
Juice of 1/2 lemon
1 cup for peas, defrosted or fresh
1 lb shrimp (de-veined)
Good quality parmesean cheese
1. Prepare your pesto sauce by mixing pesto with lemon juice and your choice of veganise or yogurt. Set aside in the fridge until ready to use.
2. Skewer your shrimp on pre-soaked wood skewers. Drizzle with olive oil, salt, pepper and grill until cooked through — watch carefully as they cook very quickly.
3. Meanwhile, prepare your pasta and add in peas when noodles have 1 minute left to cook. Strain and immediately toss with pesto sauce.
4. Garnish with parmesean cheese and serve with shrimp.
**Note: serving shrimp with the shell on is a pain – but they hold up much better on the grill and develop such a good flavor when cooked this way.
Pesto Pasta With Peas & Grilled Shrimp
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