Pasta with Pesto and a Gazpacho bonus!

Pesto is one of my favorite sauces for pasta and we’ve made two batches this week with some fresh basil from the farmer’s market.  It freezes really well so I have a big jar in the freezer and a jar in the fridge (recipe posted on 9/6).  Tonight I’m using Orecchiette but any pasta will work.  Simply cook the pasta in boiling water, drain and toss with 1 – 2 TB pesto per serving.  Easy and delicious.

My friend Lisa requested my Gazpacho recipe so I’m posting that as a bonus.  The perfect thing to make while there is still plenty of fresh produce available from your local stand or farmer’s market.  You can keep it chunky or puree if you like a smoother consistency.  Good reminder to make some this weekend.


  • 4 Cups Tomato Juice (If you want spicier soup, use V8)
  • 1/2 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1 red pepper, minced
  • 1 cucumber, peeled, seeded and minced
  • 2 scallions minced
  • juice of 1/2 lemon
  • juice of 1 lime
  • 2 TB sherry vinegar
  • 1 tsp tarragon
  • 1 tsp basil
  • 1/4 tsp cumin
  • 1/4 cup fresh parsley, minced
  • 3 TB olive oil
  • 2 cups fresh tomatoes, diced
  • salt and pepper to taste

Combine all ingredients.  Puree some or all as desired.  Chill and serve.  If you want to serve as an entree, top each serving with shrimp that you have steamed, peeled and chilled.  You can also add some chopped avocado or sour cream if you like.  Thanks for the reminder Lisa!

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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