VTV #7: Freestyle
This week’s Vindicate the Vegetable is a choose-your-own-adventure style. Thankfully our esteemed hostess, Nina, gave us a few more days this week than usual to get our entries in! Of course I am still posting on the deadline day! I am such a procrastinator… HAHA!
I had a bag of spinach leftover from a previous recipe so thats the vegetable I picked for this week. I trolled around to a couple of my go-to blogs looking for an easy recipe that I didn’t need to make a grocery store run for since I was feeling quite lazy on this Wednesday night. Don’t you just love my run-on sentences? One of my favorite blogs, Rachel from Coconut&Lime to the rescue!
Spinach Pesto Pasta
Look at that green! I am thinking St. Patty day pasta, no? LOL!
(Recipe from Coconut&Lime | photos from me!)
5 oz baby spinach (I used a 6oz bag)
1/3 cup walnuts
1/3 cup (grated) parmesan cheese
1/3 cup water
2 large garlic cloves
3 tablespoons olive oil
salt and pepper to taste
Puree all ingredients (I use a blender, but a food processor would work) until smooth.
Pour over cooked, drained pasta. Toss and serve.
Husband rating: A+
He loved it and mentioned a couple times that you can really tell the difference between home made and store bought pesto.
Wifey rating: A
I agree with hubs that there’s just something about home made! YUM!