First working day done and dusted 👏
Was feeling a bit down today, so this handsome man decided to take me out!! #justlookathim #soperf
Things Come Apart - A Teardown Manual for Modern Living by Todd McLellanThings Come Apart is an expansion of the original Disassembly Series. This new set of images explores retro to modern daily items that have, are, or will be in our everyday lives. The book “Things Come Apart” published by Thames & Hudson.
Publication Date: May 7, 2013
181 color illustrations
9.75 in x 13.75 in
ROASTED BUTTERNUT PENNE WITH PISTACHIO PESTO // Serves 4
Adapted from Everyday with Rachael Ray Magazine, November 2010
- 2 lbs. (one large) butternut squash, peeled seeded and cut into 1” pieces
- 2 tsp. extra virgin olive oil or melted coconut oil
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- bit of fresh grated nutmeg
- 8 oz. brown rice, quinoa or whole grain penne pasta
- 2 huge handfuls (about 3 cups) well chopped baby spinach or swiss chard
// pistachio pesto //
- 1 large/ 2 small cloves garlic
- zest and juice of one meyer lemon or lime
- 1/3 cup toasted, unsalted pistachio nuts
- 1 jalepeno or serrano, seeded (I leave a few seeds for spice)
- 1 cup packed herbs, such as cilantro, parsley, chives, basil
- 1/2 cup grated parmesan or pecorino, plus more for garnish
- 1/4-1/3 cup extra virgin olive oil
- few pinches of salt and pepper
Preheat the oven to 450’ and set a large pot of salted water to boil.
On a large rimmed baking sheet, toss the butternut cubes with the olive oil (enough to coat), smoked paprika, salt, a grate of nutmeg and toss to coat. Bake for about 20 minutes or until edges are charred.
Cook the pasta according to instructions, reserving a cup of the cooking water.
For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down. Add the jalepeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds. Drizzle in the olive oil and a few pinches of salt and pepper until combined. Taste and alter as desired. If you want it thinner, add a splash of water or oil.
In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently. The warm pasta and water will wilt the greens perfectly. Add water if needed.
Garnish with a fresh grate of cheese, pepper and any leftover herbs.
I am an intelligent, eloquent, well-mannered young woman who just so happens to say “fuck” a lot.