Ingredients
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1/2
-
1
-
1/2
-
1/3
-
1/3
-
-
1/3
-
-
-
-
-
-
-
-
Directions
Pasta With Spinach Pesto, Based upon a dish served at the late Cafe des Artistes in NY as described by Rose Reisman It’s been a family favorite for decades: it’s good hot or at room temperature We frequently will upgrade it from appetizer to main course by adding some sliced, sauteed, boneless chicken breast We’ve regularly served it at parties – it’s a crowd pleaser and can be made in quantity , Based upon a dish served at the late Cafe des Artistes in NY as described by Rose Reisman It’s been a family favorite for decades: it’s good hot or at room temperature We frequently will upgrade it from appetizer to main course by adding some sliced, sauteed, boneless chicken breast We’ve regularly served it at parties – it’s a crowd pleaser and can be made in quantity
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Steps
|
1
Done
|
Cook the Pasta in Salted Boiling Water. Prepare the Other Ingredients While It Boils. Once Cooked, Drain the Pasta and Reserve. |
|
2
Done
|
Wash and Cook the Spinach as Necessary. We'll Usually Give It 3-4 Minutes in the Microwave. Once Cooked, Drain and Eliminate as Much Water as Possible. Chop the Spinach Finely and Incorporate the Chopped Garlic. |
|
3
Done
|
Heat the Oil in a Large Skillet (we Use a Flat-Bottom Wok). Add the Pine Nuts and Saute Until They Are Lightly Browned (be Careful! They Burn Easily). |
|
4
Done
|
Reduce Heat to Low and Add the Spinach/Garlic Combination, Cook For Three Additional Minutes. |
|
5
Done
|
Add the Reserved Pasta and Toss. Season to Taste With Salt and Pepper (the Cheese Is Salty, So We Don't Ever Add Any Salt). |
|
6
Done
|
Add Half the Cheese and Toss. Add the Remainder of the Cheese and Toss Again. Transfer as Necessary to a Serving Dish (or Plate Individually). Garnish With Additional Grated Parm-Reg as Desired. |
