Saturday, January 9, 2010

Winter Pesto

adapted from the always useful Clare's Corner Copia Cookbook.

3 tbsps of Classico Basil Pesto (you're supposed to use fresh basil, but I am broke and this is the closest commerical pesto I can find)
1 package frozen spinach*
4 tbsps olive oil
1/2 tsp black pepper

1/4th cup Romano Cheese
1 cup water

Defrost spinach. Combine spinach, pesto, black pepper, water and Romano in a blender. Hit grate for about a minute, then hit liquify until spinach is completely pureed.

Boil angel hair pasta, then drain it and mix it with the olive oil, add the spinach puree to the pasta. Heat pasta and pureed spinach together. Add other spices (curry powder, chili flakes, more pepper) to taste.

*you could use fresh, but I find frozen purees better

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