a rainy day and pesto sauce

Today I know I will accomplish absolutely no research in my apartment unless I go elsewhere. It's another rainy day here in the Fort Lauderdale area. There are plenty of things I could do here in my apartment, sleep all day, sleep all day, sleep all day. Therefore, although taking endless naps seems like such a splendid activity, I decided to spend the day at the library searching for some much needed material. My lunch is packed and I'm ready to go.

A homemade shrimp pesto pasta dish is driving with me to university. Eating leftover foods that have been made at home are oh so much a healthier option and are also better on your pocket. Campus meals can become extremely pricey if purchased on a daily basis.

I make my pesto sauce from scratch. In my little patio garden I have a basil plant that, in order to guarantee it's continued success as a basil leaf producer, I had to trim. The great thing about making pesto sauce is that it's not as difficult as it might seem.

Once I had my sauce ready, I cooked some whole wheat pasta following the directions labeled on the box. In a large sauce pan I sautéed veggies (some are fruits) diced into medium chunks: tomatoes, onion, carrots, red bell pepper, and olives. Then I added about a cup of already cooked frozen shrimp, introduced the pasta into my concoction and at the very ended combined the pesto sauce.

Rinsing trimmed pesto stems before taking its leaves.

Leaves are washed and patted down with a dry paper towel.

Ready to go!