Pasta with Creamy Spinach Pesto Recipe
Ingredients
| Spinach leaves | 4 Cup (16 tbs), washed | |
| Garlic | 3 Clove (5gm), peeled | |
| 1/2 pound hoop cheese | ||
| Parmesan cheese | 1 Ounce, grated | |
| Chicken broth | 1 Cup (16 tbs), reduced | |
| Basil leaves | 2 Tablespoon, finely shredded | |
| Parsley | 2 Tablespoon, finely chopped | |
| Dried oregano | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 pound pasta, cooked and drained | ||
Directions
Bring a large pot of water to a full rolling boil.
Add the spinach leaves and parboil for about 30 seconds.
Drain well, rinse briefly in cold running water to cool the spinach, and squeeze out as much moisture as you can from the spinach with your hands.
Put the garlic in a food processor fitted with the metal blade.
Pulse the machine, stopping to scrape down the bowl, until the garlic is finely chopped.
Add the spinach and all the remaining ingredients.
Pulse the machine a few times to chop the spinach coarsely.
Scrape down the bowl.
Then process until the mixture is finely pureed.
Toss with cooked pasta the moment the pasta has been drained.
Add the spinach leaves and parboil for about 30 seconds.
Drain well, rinse briefly in cold running water to cool the spinach, and squeeze out as much moisture as you can from the spinach with your hands.
Put the garlic in a food processor fitted with the metal blade.
Pulse the machine, stopping to scrape down the bowl, until the garlic is finely chopped.
Add the spinach and all the remaining ingredients.
Pulse the machine a few times to chop the spinach coarsely.
Scrape down the bowl.
Then process until the mixture is finely pureed.
Toss with cooked pasta the moment the pasta has been drained.
Chef
