Tuesday, March 23, 2010

Pesto anyone?

Boy has this day gotten away from me. It's already 9 p.m. and I'm wondering where the day has gone. I wanted to hurry and get a recipe posted for the day. I'm so sorry that I'm behind.

This is a new favorite salad. It makes me excited for summer and fresh basil from the garden. I love pesto! This has a unique twist though, the spinach really mellows it out a little. Then the ricotta comes in for the creamy, cheesy goodness. It was so flavorful. Next time I will probably add some grilled chicken and make it a meal.

I hope you enjoy!

Coming later this week...

Roasted Asparagus Ravioli or Roasted Asparagus Pasta

How to boil a perfect egg...for
Easter eggs or for my yummy egg salad sandwiches

And a Friday Favorite with an awesome new blog I found.

(Recipe adapted from Cuisine at Home)

For the Pesto:
1 C. fresh spinach leaves, packed
1 C. fresh basil leaves, packed
Zest of 1 lemon
2 T. lemon juice
2 cloves garlic
½ C. pine nuts
¼ t. red pepper flakes
salt & pepper

For the tomatoes:
1 C. Roma tomatoes, diced
1 T. white wine vinegar
1 T. olive oil
salt & pepper to taste

1 lb. pasta of choice (rottelli, farfali, shells etc…)
1 C. ricotta cheese

1. In a food processor or blender, combine all the ingredients for the pesto and puree to a paste-like consistency. Set aside.
2. In a small bowl, combine all the ingredients for the tomatoes. Stir to combine and set aside.
3. Cook the pasts to aldente; according to package instructions. Drain, rinse and pour into a large mixing bowl.
4. Add to the bowl, the ricotta cheese, and pesto. Stir to combine.
5. Allow to chill in the refrigerator for 30 plus minutes.
6. Serve, topping with tomatoes.
7. Serves 8-10 people.

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Ed Schenk said...

Sounds delicious. Very fresh flavors!

Laurel said...

you SO make me want to cook...and I don't have time to cook right now.

what's a girl to do?

Oh, I love love love love pesto.

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