Too dang hot for real meal prep

I’ll just portion some of this pasta salad out onto a bed of spinach each day for lunch.

Pesto – I freestyled it, but carrot tops, radish greens, spinach, a few leaves of basil, toasted cashews, nutritional yeast, garlic, lemon juice, salt, and olive oil. All eyeballed or to taste.

Mix-ins are zucchini, bell pepper, tomatoes, black olives, and a couple cans of white beans.