Recipe of the Month – Spinach Pesto Pasta

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.

INGREDIENTS:

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.)

PREPARATION:

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