Arugula Pesto Pasta with Tomatoes

We haven't been doing a ton of cooking in the past few weeks due to an over-active social calendar. We've actually been out to eat several times in the past week, so our We Got Served blog will finally be back to regular posting (as soon as I can get Ben to write his reviews...)!

I did make this very quick and easy dish last week - arugula pesto with pasta and sungold tomatoes. It was really good, and only took about 20 minutes to make - perfect!

The pesto recipe was loosely based off this recipe on Simply Recipes, except I forgot garlic and used sunflower oil instead of olive. I just tossed this with fettuccine and some halved sungold tomatoes, topped with parmesan, and done! Great for a weeknight meal.

In case anyone is curious as to how we used the rest of our box, the tomatillos and jalapenos went toward making the salsa verde recipe on this newsletter - I didn't try that but Ben reported that it was quite tasty. The eggplant and squash turned into deep dish summer cobbler just a few days ago - if you haven't seen that recipe, go check it out! It's so good. Cucumber and carrots were brought with me to work to munch on as one of my frequent snacks. We still have those damn purple beans (we never seem to want to eat those) and cabbage, but that's pretty good!