Spinach Pesto and Pasta, can freeze ahead
Make the pesto and transfer it to a freezer container or bag; freeze for up to 3 months. When you?re ready to use it, thaw the container in a bowl of cold water or overnight in the refrigerator. Follow the recipe instructions for the pasta and sprinkle with the lemon zest and 1/4 cup Parmesan. Or try the pesto on chicken, fish, pizza, or sandwiches Serves 6 Hands-on Time: 15m Total Time: 20m Ingredients 1 pound fettuccine 1/4 cup walnuts 2 cloves garlic 1/2 pound baby spinach (about 10 cups) 1/3 cup olive oil 1/2 cup grated Parmesan kosher salt and black pepper 1 tablespoon grated lemon zest Directions 1. Cook the pasta according to the package directions. Drain and return it to the pot. 2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary. 3. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving. To freeze: Make the pesto and transfer it to a freezer container or bag. Freeze for up to 3 months. To use: Thaw in a bowl of cold water or overnight in the refrigerator. Follow the recipe instructions for the pasta and sprinkle with the lemon zest and 1/4 cup Parmesan. Or try the pesto on chicken, fish, pizza, or sandwiches. Nutritional Information Calories 471; Fat 19g; Sat Fat 4g; Cholesterol 7mg; Sodium 311mg; Protein 16g; Carbohydrate 62g; Fiber 5g Source : RealSimple.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
