homegrown!

I have early stage glaucoma and I s'pose I could apply for a medical maryjane card...but that is not how I chill out, even if it is a proven treatment for my eyes. Not interested in THAT sort of homegrown.... plus everybody knows I kill most every plant I grow.
Well, imagine MY SURPRISE that last summer's porch basil is still growing.  I am slowly killing the oregano, per usual, but the basil is not too bad...

SO when Lori posted a recipe Monday for pesto noodles with tomato and broccoli...which I had just gotten at the store....I made it right away and it is thrillingly tasty.  Simple too, just boil noodles, toss in broccoli, etc...that is about IT. And so summery!  It was the coldest ickiest day of the winter, around 20 below, in the coldest ickiest February ....



Lemon pesto noodles with broccoli and tomato
Ingredients:

8 ounces whole wheat penne
2 cups broccoli cut into florets
1 cup oven roasted tomatoes
2 cloves of garlic, minced
¼ cup pesto
¼ cup feta cheese
juice of ½ lemon
fresh basil, cut into ribbons 

Directions:

Cook the penne according to package directions. Add the broccoli to the pot of boiling water for the last 2 minutes of cooking. It will turn bright green. Drain and return to the pan over medium high heat. Add the tomatoes and garlic to the pan with the pasta and broccoli; sauté 1-2 minutes. Add the pesto, half of the feta, and the lemon juice. Toss in the pan until well combined. Remove from heat and add the basil. Sprinkle with remaining feta before serving.