
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.
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