I locked myself into a 3 month commitment and plan to go 3 times a week while doing yoga at home 1-2 times a week. Wish me luck! I anticipate many a sore days in my near future.

Oh and don’t worry. I have no intention of adopting a paleo diet anytime soon. A regular here pasta ENITRELY too much:) Also, I don’t eat meat. so. yea.

Today we have a truly simply recipe that’s hardly even a recipe at all since it involves combining pasta + a recipe from a few weeks ago + cherry tomatoes. But hey, it’s Wednesday. And on Wednesdays, we eat simple tasty pasta dishes.

Remember when I shared the Beet Greens Pesto recipea few weeks ago??? Well, we’re simply going to throw that into a big bowl of pasta and call it a day. Oh, except instead of beet greens, we’re simply going to use basil to create ourselves a truly simple and truly good vegan pesto sauce. This is truly simply an excuse to use up all the basil I have growing. I HATE wasting it but if you don’t pluck it off the plant in time then the plant gets mad at you. It’s a thing.

The dish is nice and simple. While the pasta boils, the sauce can be made by simply throwing everything into a food processor and blending until you get a nice creamy consistency.

And once the pasta is done, simply stir in the pesto and top with a few tomatoes. DONE.

This dish is inspired by a recent visit that I made to a new vegan restaurant here in Nashville called Graze. If you’re coming through Nashville and need a good vegan spot for bfast, lunch, or dinner, I highly recommend that you pay them a visit. Deeply good! I’ve been several times now and love everything I have there.

You know what would also be tasty?? Mixing in all kinds of other summer veggies like cucumber or squash or zucchini or peppers or……the list goes on and on. A REGULAR HERE summer produce. Have I mentioned that??

Alrighty. That’s all for today. I’m gonna go catch some Pokémon….if I can walk….and if the heat doesn’t kill me. Wish me luck.