Like this:

I just came back to Texas after a two week trip visiting friends and family at home in Connecticut. It was wonderful to be able to spend time with everyone, shop, cook and relax!

My parents’ backyard seemed like a rainforest when compared to the scenery we have in Texas.

We are in the midst of a terrible drought here in Central Texas, the worst since the early 1900s. Watering the yard and washing the car are both banned on certain days, and most of the 4th of July fireworks shows are cancelled due to risk of fire. Temperatures have climbed into the 100s almost every day these past few weeks. It’s not a very hospitable environment for a gal that is now eight months pregnant and was not very heat tolerant to begin with!

But anyways, I really enjoyed myself at home hanging out with family…

Spending weekends in NYC with friends…

And spending downtime with the dogs…

Of course we did a bit of cooking, too. One night my mom requested something “fresh, light and summery”, so I decided to make this pesto pasta dish I had seen over on the Pioneer Woman’s site. I don’t know if it can be considered light, since it does contain heavy cream… but nobody complained  and I think the meal was enjoyed by all.

Pasta with Pesto Cream Sauce
recipe from the Pioneer Woman

1 pound dried pasta

3/4 cup fresh basil leaves

1/2 cup plus 1/4 cup freshly grated Parmesan cheese

3 tablespoons pine nuts

2 cloves garlic, peeled

Salt and pepper to taste

1/3 cup extra virgin olive oil

1/2 cup heavy cream

2 tablespoons butter

3 roma tomatoes, seeded and diced

First, make the pesto.  Put the basil, 1/2 cup Parmesan, pine nuts, garlic cloves, salt and pepper into a blender or food processor and turn on to combine.

A food processor would definitely be easier, but the blender worked out alright.

Add in the olive oil, and continue to blend until combined, adding more olive oil as needed.

Meanwhile, put a pot of water on to boil and cook the pasta.

While the water is boiling, heat the cream and butter in a saucepan over medium-low heat.
Chop the tomatoes while the butter is melting.

Once the butter and cream are combined and smooth, stir in the pesto. Add in the remaining Parmesan and stir until combined.

Drain the pasta, and add it to the saucepan with the pesto mixture, toss to combine.

Mix in a scoop of diced tomatoes with each serving and top with grated parmesan cheese, if desired.

Delicious! This definitely tasted fresh and summery, and there wasn’t enough cream to make it feel heavy. All I need to do now is to convince Brett to start liking basil and this could become a regular in the meal rotation.

In other news, we are working hard to get ready for the baby. Just 5 more weeks until I reach full term! Everything has been going well and we are really excited to meet the new “B”.

Here he is at our 28 week ultrasound.

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