Dreena Burton’s whole-grain pasta with pumpkin seed pesto has a unique, rich flavor. It’s easy to make, and fragrant with plenty of fresh basil. If you’re a pesto fan, you’re going to want to try this!
Dreena writes: “I have made basil pesto with a variety of nuts—cashews, Brazil nuts, and pistachios (I prefer them all to pine nut pesto). But could a nut-free version equally impress? This one sure does!
This easy recipe for vegan artichoke and spinach strata is so special you can serve it to company for breakfast or as a brunch entrée. To make a gluten-free version of this delicious dish, you can simply swap in gluten-free bread.
Any leftover strata will freeze beautifully. To serve it again later, simply thaw and reheat the dish in a 375°F oven until it is warmed through.