Wednesday, December 8, 2010
Spinach Pesto Pasta
I got this great recipe on Closet Cooking as well but I made it even more simple. Wow, it's beginning to seem like I'm obsessed. Only slightly I suppose.
Pesto Ingredients (makes one cup)
1 cup spinach leaves
2 Tbsp toasted walnuts
1 clove of garlic
1/4 cup crumbled feta
3 Tbsp olive oil
1/2 lemon worth of juice and zest
salt and pepper to taste
a handful of fresh herbs you have on hand (optional)
1. Throw everything in the food processor and let those chopping blades do the rest of the work.
1 pound of pasta (I used some delicious curly egg noodles)
1/2 Tbsp olive oil
1 portobello mushroom cap sliced
1 clove of garlic minced
1 recipe spinach pesto
Toasted walnuts and feta to garnish
1. Cook the pasta according to the directions on the box until al dente. Meanwhile, heat the oil in a saucepan over medium heat. Add the garlic clove and cook for about a minute. Throw in the slices of mushroom and let them cook out too. If necessary, add a bit of the pasta water to the pan for them to cook in. It should take about 5 minutes.
2. Drain the pasta and reserve about 1/2 cup of the pasta water. Toss the pasta with the reserved water, pesto, and cooked mushrooms. Serve with walnuts and feta on top.
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