This last week, we experimented with a new recipe from Cuisine at Home's recipe book, "Weeknight Menus." It was SO good that it warranted a little passing on to readers. Our initial attraction to the recipe was due to the fact that we could use up a little more of the spinach left in the garden. Short of leaving baskets full of the greens on the neighbors' doorsteps in the middle of the night, this seemed like a good alternative. Without further adieu:
Spinach Pesto Pasta
Makes 6 Cups Total time: 25 Minutes
Ingredients:
Puree for the Pesto:
1 cup fresh spinach leaves, packed
1/2 cup fresh basil leaves (I used dried and it worked just fine)
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic
1 teaspoon kosher salt (sea salt was used)
1/4 teaspoon red pepper flakes
Cook:
1/2 lb papperdelle or other wide pasta (tortellini style worked fine for this too)
Combine for Garnish:
1 cup Roma tomatoes, seeded & diced (the Miller house was out, so canned ones were used)
1 tablespoon white wine vinegar
1 tablespoon olive oil
Salt and pepper to taste (grind fresh)
Layer, Toss Together:
1 cup whole milk ricotta (used skim version but whole would add more flavor)
drained pasta
Spinach Pesto
salt and pepper to taste (grind fresh)
Serve with:
Tomato Garnish
Directions:
Puree all pesto ingredients in food processor until paste-like, set aside. Cook pasta in large pot of boiling, salted water until tender but not mushy, about 7 min; drain. (If using another pasta, follow package directions for times.) Combine tomatoes, vinegar, salt, oil and pepper for the garnish while the pasta cooks. Layer components by first placing ricotta in a large bowl, season with salt and pepper, then top with pasta. Pour pesto over pasta and toss. Serve with tomato garnish over the top. *Make sure to place hot pasta directly over ricotta to melt and mix properly. Also cheese may need to be adjusted slightly, depending on taste...ie start with less, then add as needed. *
Let us know how it goes!
That sounds delicious...Anne, you're just adding to my pregnancy cravings. :)
ReplyDeleteMmm, mmm, looks tasty! We'll have to try this one out when the basil takes off--thanks for posting! (And I'm proud of you for actually eating something green ;o).
ReplyDeleteThat's my girl!!! I will copy it and try!! We just dug our first spuds so pasta will be tomorrow. Tonight it's new potatoes!!! Keep pounding those greens!!
ReplyDeleteMom
Hi Anne,
ReplyDeleteI was checking out Mandy's last entry and seen yours. This recipe sounds good, I might give it a try.
As I write this, Mand is in labor. The last I heard from them was at 7:oo this morning, they had broke her water and things were stepping up. That was 5 hours ago, we are setting here waiting, wondering, and a little worried. Sure will be glad when our precious little girl gets here.
Keep up the good work of taking it easy, remember STAY OFF YOUR FEET, rest, and really take it easy. We want you to go t0 37 weeks.
Love,
Edy