As we transition from summer to fall, our meals have been reflecting the change of the season. Light summer dinners give way to heartier fall ones, but I’m not quite ready for winter’s soups and slow cooker meals. Choosing meals during this time of year has never been easy for me. Most of my favorite foods are out of season, or at least on their way out, and I usually spend this month feeling uninspired in terms of dinner (though it’s my favorite time for baked goods).
This pasta bridges the gap between the seasons. Still light enough for warm evenings but hearty enough for cool ones, it’s the perfect balance for this time of year. I love pesto for so many reasons – its adaptability, its simplicity, and its ability to be frozen for another day. If you have yet to find the kale love, this pesto is a great introduction. It’s nutty and fresh and not too bitter. Clara has even licked it off the spatula every time we’ve made it, so you know it must be good.