| | Spinach Pesto w/Pasta 3 cups of loosely packed fresh spinach leaves, stems discarded
2 cups of fresh parsley (preferably Italian flat leaf type)
1/2 cup of grated Parmesan cheese
1/2 cup of grated Romano Cheese
1/2 cup of oil
1/4 cup of blanched almonds
1/4 cup (1/2) stick butter, melted
2 tablespoons of pine nuts
13 large garlic cloves, crushed
1 teaspoon of salt
1 teaspoon of oil
salt
1 pound of pasta
grated Parmesan cheese |
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Puree the first 10 ingredients in a blender or food processor until smooth; set aside. Bring water to boil in large pan. Add oil and salt. Add the pasta and cook over medium heat until al dente. Strain through colander, reserving 1/3 cup liquid. Blend hot liquid into puree and toss with pasta. Serve with Parmesan cheese. |
