This recipe is excellent for several reasons. You can make it with baby spinach from your own garden, or with the full-grown spinach you can buy at the grocery store all winter long. It's a great compromise for those who love the taste of spinach, but not the texture. It's far cheaper than basil for making pesto. And last, it's a great way to fool your kids into eating their veggies: "No, Johnny, it's not a vegetable-- it's pasta!" (Not that I would know this from experience-- you'll have to ask Elizabeth if this worked for her)
Plus, if you want to continue on the Italian food theme, look how pretty the ingredients are:
Spinach Pesto & Spinach Pesto and Tomato Pasta
This recipe was born out of a soon-to-go-bad bag of spinach sitting in my fridge. Even for someone who really likes spinach, it's hard for two people to go through a pound of spinach before it wilts! I googled a bunch of spinach recipes and combined my favorites with my mom's pesto recipe. So this recipe can be contributed to the internet.
Serves 4
Spinach Pesto
2 cups packed spinach leaves
1/4 cup toasted walnuts (or pine nuts)
1/3 cup olive oil
1/3 to 1/2 cup grated parmesan cheese (the real kind, not the powdery stuff that comes in a can)
1 tablespoon fresh squeezed lemon juice
1 large clove garlic, minced
kosher salt and pepper, to taste
1) Toast walnuts:
2) Combine ingredients in food processor and process.
3) Admire artwork.
Spinach Pesto and Tomato Pasta
Ingredients: Chopped tomatoes (2-3 roma), Freshly made pasta (2 eggs), Spinach Pesto, and a grilled chicken breast:
1) Cook the pasta in boiling water for 3-4 minutes, until tender. Drain pasta and return to pan. Add pesto and stir to combine. If you'd like your pasta to be more runny, add a little olive oil and some creme fraiche, whipping cream, or half and half. Stir in sliced chicken breast, chopped tomatoes, and extra parmesan cheese.
2) Take a picture before eating:
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