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Monday, December 22, 2008

Asparagus & Baby Spinach Pesto

This pasta is based off a recipe from Heidi Swanson's Supernatural Cooking that is very yummy! Main difference here? Sadly, there's no Parmesan cheese in this one. But if you're a cheese eater (I'm jealous) throw a handful of parm in while you're making the pesto. I also added fresh cherry tomatoes, which were a tasty change.

I made this for dinner last night and the whole shebang took less time than it takes to boil the water and cook the pasta. It's really quick and easy, not to mention healthy and delicious! (There's an entire bunch of asparagus in there!) And a festive color combination so close to Christmas!

For the pesto:
1 bunch asparagus
1 handful fresh baby spinach
1/2 c. toasted pine nuts
1 t. salt
1/4 extra virgin olive oil
1 clove garlic

Bring a pot of (really salty) water to a boil for the pasta.
In a shallow pan boil more water to blanch the asparagus (just until they're bright green).
Throw the asparagus, spinach, pine nuts, salt, oil, and garlic into the food processor and whiz until it's pesto consistency. You can add some pasta water if you want to thin it out.
When the pasta is al dente, toss with the pesto and cherry tomatoes.

There was leftover pesto so I dunked some toasted brown bread in it for breakfast this morning. Yum! It would also be great spread on bread for sandwiches.

* If you're in the mood to spend more than 10 minutes on dinner, roast the cherry tomatoes by tossing them in olive oil and salt and throwing them on a cookie sheet in a 500 degree oven until they're wrinkly and delicious.

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