Spinach Noodles & Pesto Sauce

Prep Time: 10 minutes
Serves 8

Ingredients:

1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated fresh Parmesan cheese
1 clove garlic (medium, minced)
1/2 cup extra virgin olive oil
1/2 teaspoon salt (or fine sea salt, to taste)
1/2 teaspoon freshly ground pepper
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 pound linguine (or spaghetti or capellini)

 

 

Directions:

1. Wash the spinach and basil and chop the leaves coarsely. 
2. Blend all the ingredients, except the pasta, in a food processor until smooth.
3. Taste and adjust seasonings and set aside.
4. Cook the pasta in boiling, salted water according to package directions.
    Drain and reserve ½ cup of the cooking water.
5. Toss the hot drained pasta with half of the spinach basil pesto mixture along with a
    tablespoon or two of the cooking water to moisten. Toss some more and add more
    of the pesto with small amounts of water (as needed), a little at a time, until the pasta
    is well coated.
6. Top with Parmesan cheese and serve.

FOOD FACTS

Purple basil is cultivated from ordinary
basil and is used the same way as any
green basil; for flavour or as a garnish.
Purple basil is grown for their colour.
Read more..

COOKING TIPS

Having more than one cutting board
in the kitchen is a good idea. An
improperly  washed cutting board can
be a cause of food contamination in
even the cleanest kitchen. Raw meat,
poultry and fish should never be  
Read more..

Kudos to Gina's Kitchen!  
Easy to prepare recipes with everyday
ingredients always available in my kitchen.
Veal Marsala is excellent for entertaining
friends. Best meatball recipe ever!
Sid - Steveston, BC.

Hi Gina!
Got your recipes in the mail as an
early Christmas gift! LOVE IT!
Steffany - Galway, Ireland