No requests

Ok, Since there were no requests made for anything specific and I am busy trying to make a bunch of Christmas gifts then anyone who might be following along will just have to take whatever I post. ha ha
This is a good recipe that doesn't take a lot of time so it would be good to make during the busy holiday times when you are in a bind.

SPINACH PESTO PASTA

INGREDIENTS

WHOLE WHEAT PENNE NOODLES – 1 BOX COOKED TO AL DENTE

CHERRY TOMATOES – APPROX. 10 CUT IN HALF

FROZEN SPINACH (OR FRESH) – THAWED IF FROZEN

WALNUTS – A GOOD HANDFUL

PARMESAN CHEESE – 1 ½ CUPS

GARLIC CLOVE – 1

OLIVE OIL – ½ - 1 CUP

LEMON – PEEL AND JUICE – GRATED LEMON PEEL , THEN JUICE

SALT & PEPPER – TO TASTE

FRESH BASIL – ABOUT 5-7 LARGE LEAVES CUT IN CHIFFANADE

DIRECTIONS

COOK PASTA, DRAIN AND COOL. PUT SPINACH, NUTS, GARLIC, OLIVE OIL, AND 1 CUP PARMESAN, INTO FOOD PROCESSOR. BLEND UNTIL YOU GET A NICE CONSISTENCY. GRATE THE LEMON PEEL AND TOSS HALF WITH THE PASTA AND PUT THE OTHER HALF IN WITH THE PESTO. SQUEEZE HALF THE LEMON JUICE INTO PESTO AND GIVE IT ANOTHER SPIN. THE OTHER HALF OF THE LEMON JUICE INTO THE PASTA AND GIVE IT A STIR. CUT THE TOMATOES IN HALF AND TOSS THEM IN THE PASTA. ADD THE PESTO MIX, SALT & PEPPER. TOP WITH ½ CUP GRATED PARMESAN AND FRESH BASIL.

SERVE AND ENJOY!

• ADD IN A LITTLE KEN’S NORTHERN ITALIAN TOMATO BASIL SALAD DRESSING FOR A SLIGHTLY DIFFERENT TASTE.

Happy Cooking and good eating!