2 yummy recipes

So the picture isn't so good, but the result definitely is.

Zucchini Pancakes
1 large zucchini, grated
1/2 medium onion, grated
2 eggs, beaten
1/2 cup flour
1 t. baking powder
1 t. salt
freshly ground black pepper
butter/oil

Combine all ingredients in a bowl. If mixture is too thick, let sit for about 15-30 minutes so that the water from the zucchini makes it thinner.

Heat 1 T butter and 2 T olive oil in a pan. When hot, pour pancake batter into pan. Cook until golden on bottom, about 2-3 minutes. Flip. Cook about 1-2 minutes more. Remove from pan. You can keep them warm in a 250* oven.

I served these with eggs fried in olive oil and bacon. An interesting, yet delicious, take on a really big delicious breakfast.

Deconstructed Pesto Pasta on a bed of Tomatoes

1 pound fresh pasta
1 cup basil leaves
1/4 cup toasted pine nuts
1 cup grated parmesan cheese or pecorino
1/4-1/2 cup olive oil
salt and pepper
1 very large heirloom tomato

Cook 1 pound fresh pasta according to package instructions...or if you are making it yourself I guarantee you know how long to cook it :).
Cut tomato into thick slices.
Combine cooked pasta, basil, toasted pine nuts, parmesan/pecorino cheese, olive oil, salt and pepper in the same pot you cooked the pasta in.
Place tomatoes on the bottom of a pasta bowl or plate. Spoon pasta on top. Use fork and knife to eat.