Saturday, October 17, 2009
Spinach Pesto Pasta
Talk about easy. This was incredibly tasty and the difficulty level was -3. My dogs could even probably make this. It whips up in a matter of minutes, basically just the amount of time it takes your pasta to cook! And I've been working with the white balance measurements on my camera, and I think my pictures are steadily improving, right? Right.
3 tablespoons pine nuts, toasted
1-3 cloves garlic
1 & 1/2 cups fresh spinach
1/4 cup fresh basil
salt and pepper to taste
2 tablespoons parmesan cheese
1/4 t0 1/2 cup olive oil
1 box spaghetti/fettuccine noodles
Bring a pot of water to a boil, add a tablespoon or so of salt. Then cook noodles until al dente, 6-8 minutes.
While noodles are cooking, combine remaining ingredients in food processor. You may have to do the spinach in batches because it's so bulky at first. I'd save the olive oil for last too because you don't want too much olive oil, just enough to get a good consistency out of the rest of the ingredients. Blend until you reach that desired texture.
Drain noodles and return to pot. Mix in pesto or serve pesto on top of noodles. I chose to mix it in because you get those beautifully colored noodles! I served it with some toasted french loaf that I rubbed some fresh garlic on. Yummy! Enjoy!