So of course we had our spinach & kale pesto (from yesterday's post) with pasta. It's the obvious choice. I tossed in some of the fresh baby kale & baby spinach leaves too for some texture.
Ingredients
- 1/2 lb linguini
- 1 cup spinach & kale pesto (get the recipe here)
- 3 tablespoons olive oil
- 3 cups fresh baby kale & baby spinach
- salt
- Cook pasta according to the package in salted boiling water.
- In a large mixing bowl add the fresh greens & ladle in some of the starchy cooking liquid from your pot of pasta.
- Toss the greens in the hot starchy water.
- Reserve another cup of cooking liquid on the side.
- When pasta is al dente drain the pasta & add it to the greens.
- Toss all together with a couple of tablespoons of olive oil.
- Add the pesto & toss thoroughly. If the pesto seems too thick add a little bit of the cooking liquid at a time to thin it out.
- Serve immediately with some crusty bread for dipping & some extra pesto o the side.
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