 |
| Spinach Ricotta Pesto |
It is no coincidence that St. Patrick's Day falls at the beginning of Spring, it is almost time for wearing the green... With the snow melted my brown lawn is pretty grim to look at... I can't wait until it is green.
As it gets closer to Spring my body begins to crave more greens too, but I don't quite want a salad yet... with this thought in my mind this Spinach Ricotta Pesto was born... it is very green, yet still a bit hearty.
Enjoy,
Diane
Spinach Ricotta Pesto
by Diane Balch
simplelivingeating.com
preparation time: 15 minutes serves: 4 - 6
Ingredients:
3 tablespoons of extra virgin olive oil
6 ounces of baby spinach
1 bunch of another green: collard, chard, your choice (or you can just use 12 ounces of baby spinach only)
2 ounces of goat cheese
1/4 teaspoon of nutmeg
1/4 cup of fresh parsley
1/2 cup of ricotta cheese
2 tablespoons of romano cheese
salt and pepper to taste
1 pound of large pasta like: fusilli or rigotoni
Directions:
1) Bring a large well salted sauce pan of water to boil for the pasta.
2) In a large skillet heat 1 tablespoon of oil and sauté the greens until they wilt.
2) In a large skillet heat 1 tablespoon of oil and sauté the greens until they wilt.
3) Put greens and the rest of the ingredients in a food processor or batches in a blender. Puree until smooth.
4) When the pasta is cooked put it into the skillet. Reserve some pasta water. Mix in the pesto with the pasta and add small amounts of the pasta water to the skillet to thin the sauce and help it blend with the pasta. You can always add more oil if the pesto is not smooth enough for you. Check salt and pepper and garnish with grated romano cheese.
Italian recipes, vegetarian recipes, pesto,spinach, ricotta, pasta http://verygoodrecipes.com/italia
