original recipe) but had bought a silly little one serve bag. I should have known we always get through a bigger bag of spinach. I could have added a bit more oil to my pesto, or even better kept a bit of pasta water to loosen it up once I added the pesto to the pasta. I had also liked a recipe I had seen for spinach and walnut pesto with mustard in it but forgot about that.
panzanella with the pesto, basil olive oil and tofu bacon. It was delicious.
We Don't Eat Anything With a Face who is hosting the Pasta Please challenge this month. The theme is peppers (or capsicums, as we say in Australia). The event is coordinated by Jacqueline of Tinned Tomatoes.
Previously on Green Gourmet Giraffe:
One year ago: WHB Basil pesto
Two years ago: Marinated Minestrone
Three years ago: Serendipitous Plum Jam
Four years ago: Frozen Fruity Fun with Icy Poles
Five years ago: HoTM #12 Prune and Bean Casserole
Spinach and Walnut Pesto
Adapted from Krissy's Creations
serves about 4
1/4 cup walnuts
1/4 cup finely grated parmesan cheese
2-3 tbsp olive oil (mine was basil infused)
1 tbsp finely chopped chives
1 tbsp lemon juice
1 small garlic clove, crushed
pinch of salt and a few grinds of black pepper
Blend to a paste. Keep leftovers in fridge.
Pasta with pesto, broccolini, red capsicum and yoghurt cheese
about 250g packet of spaghetti (I used bavette)
2-4 tbsp spinach and walnut pesto (see above)
1/2 bunch of broccolini, chopped
1/2 red capsicum (red pepper)
4 marinated yoghurt balls
Cook the spaghetti according to the packet instructions (mine took 8 minutes). While the pasta is cooking, roast red capsicium over a gas flame and cool slightly. While capsicum cools, microwave the broccolini until cooked. Peel the skin off the capsicum and cut into thin strips.
When draining the pasta, keep a little pasta cooking water. Toss the pasta with pesto and add a slosh of cooking water to loosen the sauce. Serve in a pasta bowl. Top with broccolini, capsicum and torn yoghurt balls.
On the Stereo:
Liege and Lief: Fairport Convention