It's that time of year...
Once again, I've teamed up with some awesome
authors for the Authors in Bloom Blog Hop!!!
Wednesday April 18th - Friday April 27th 2018
10 Days of Giveaways, Gardening Tips, Recipes & More!
Hello and welcome to the 7th Annual Authors in Bloom Blog Hop! Thank you so much for stopping by my site! Over the next 10 days you can visit over 30 authors who will share gardening tips, recipes, great giveaways and one amazing Grand prize!
All you have to do is leave a comment on each author’s blog with your EMAIL (so we can contact you if you win-email will never be used for spam or other purposes other than to notify of winnings) and you will automatically be entered to win!! That’s over 30 chances!!
P.S. Tour ends April 27th at 11:59 pm EST. I will announce my winners by April 30th here on my website. Grand Prize Winners will be posted on both the first (Dianne Venetta) and last (BloominThyme) websites.
The grand prize is available for US entrants only. Winners will be announced on the landing page, BloominThyme.
For grand prize entry,
please post a comment in my forums
with your email address!
3 lucky winners chosen!!!
1st Prize - 4 Signed Paperbacks: Kathy Newcomer!
2nd Prize - 4 PDF/ebook Novellas: Yaritza Santana!
3rd Prize - 4 PDF/ebook Novellas: Karen Lindsay!
only eligible for continental US shipping.
Ebook prizes are international.
Spinach Pesto Pasta with Shrimp
Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead. We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A little chopped tomato adds moisture and mild acidity. Be sure to press the plastic wrap directly on the surface of the pesto to keep it from browning. A simple shrimp and asparagus pasta toss lets the pesto shine; you could also use chicken breast, broccoli florets, or haricots verts.
How to Make It
To prepare pesto, bring a large saucepan filled with water to a boil. Add spinach and basil; cook 20 seconds. Remove spinach mixture to a bowl filled with ice water (reserve water in pan); let stand 30 seconds. Drain and pat dry with paper towels.
Place parsley and next 7 ingredients (through garlic) in food processor; process until finely chopped. Add spinach mixture and 2 tablespoons oil; process to combine. Place 3/4 cup pesto in a small bowl; place plastic wrap directly on pesto. Reserve for Pesto Chicken with Blistered Tomatoes and Vegetable Soup au Pisto.
To prepare pasta, return water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.
Heat 1 tablespoon oil and butter in a large skillet over medium-high until butter melts. Sprinkle shrimp with red pepper and 1/4 teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan.
Add pasta mixture and reserved 3/4 cup cooking liquid to pan:cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and 1/4 teaspoon salt. Divide pasta mixture evenly among 4 bowls.