Terry has been traveling a lot for business lately.
Naturally, he eats out a lot.
One of the things he does for me during his trip is that if he eats something interesting or tasty, he takes a picture and tells me about it.
Pistachio pesto is one of the ideas Terry gave me from his eating-out experience during his recent trip.
I thought ravioli would be a good way to showcase the sauce.
So voila!
I used potsticker wrappers to make my Kabocha squash ravioli.
It takes no time at all once you prepare your filling, and I love this speedy process.
And this is my beautiful pistachio pesto.
Looks pretty good, doesn’t it?
These yellow squash was from the local farmers market.
I fell in love with the bright yellow color!
They were rather small and skinny, so they were perfect when simply cut in half and sauteed in a pan.
The inside of the ravioli looked like this.
They were so tasty when served with the pistachio pesto.
Pistachio Pesto: pistachios, basil leaves, olive oil, cooked garlic, sugar, salt, pepper, water in which garlic was cooked
Happy Tuesday evening, everyone!
Eat your veggies.
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