This recipe takes about as much time as it takes to boil pasta. It’s quick and delicious. I usually double the recipe both because we eat a lot and because we like to have left overs for lunches. The measurements below serve two hungry adults, or four as a side dish.
4 ounces fresh baby spinach
1/4 cup pine nuts (You can use slivered almonds as a substitute.)
1/4 cup basil leaves
2 teaspoons fresh oregano
1 teaspoon fresh thyme
1 garlic clove
2 tablespoons vegetable broth
2 tablespoons olive oil
juice from half a lemon
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup Parmesan cheese
8 ounces pasta of choice (I prefer spiral or bowties for this dish.)
Step 1: Boil enough water to cover pasta by at least 1 inch once added.
Step 2: While water is heating, place spinach in a microwave safe dish or bowl and cover with either plastic wrap or matching glass cover which pairs with dish/bowl. Microwave on high for two minutes.
Step 3: Once water boils, add pasta. Cook according to package directions.
Step 4: While pasta is cooking, place spinach and remaining ingredients (no need to pre-chop, dice, etc) into a high powered blender** or food processor.
Step 5: Blend at at medium to high speed until desired consistency is achieved. I generally blend on high for about 30-45 seconds.
Step 6: Once pasta has reached desired tenderness, drain and add to serving bowl.
Step 7: Add blended pesto sauce to pasta, combine and serve. Top with additional Parmesan cheese and/or salt if desired.
** I highly recommend the Vitamix. They’re not cheap but they’re worth every penny!
*** Moscow Mule pictured: fill cup with ice, add shot of vodka (or two), top off with ginger beer & lime juice to taste. Add a spring of rosemary for some aromatic & visual flair.
~All photos by Mone’ Haen