Here is one more Italian recipe, one serving of which I promise you,would give your daily dose of green vegetables:) . Jokes apart, this is one recipe that you can use to finish off those spinach and cilantro bunches that may be sitting in your refrigerator for long. If you have made too much of pesto you can even store some for later, by storing it in airtight containers - just make sure you add a teaspoon of olive oil covering the top of the pesto sauce so that it doesn't oxidize and discolor.
Fresh spinach leaves, well-washed and stemmed-1 cup
Cilantro or Parsley-1/4 cup
Almonds or pine nuts, toasted-1/4 cup
Parmesan cheese, freshly grated-1/8 cup
Garlic cloves-1 1/2
Extra virgin olive oil-1 tablespoon
Sea salt-1/8 teaspoon
Fresh ground black pepper-1/4 teaspoon
Lime juice - from 1/2 a lime or 1 TBSP (Could use lemon juice too)
Place all ingredients into food processor and process to a fine paste.Add or reduce amount of oil to thin or thicken the sauce.
Vegetable oil-1 tablespoon
Extra virgin olive oil (plus more for drizzling pasta once cooked)-1 tablespoon
Garlic cloves (minced or pressed)-1
Dried basil-1 tablespoon
Vegetable mix(cut)-3 cups
Whole grain pasta, uncooked -16 ounces (I have used Rotini pasta)
Sea salt & freshly ground pepper
Cook pasta as indicated on package or until tender (usually 8 to 14 minutes).Stir occasionally to prevent sticking.Meanwhile, in a pan, heat vegetable oil and olive oil over low heat and immediately add garlic ,dried basil and vegetables, season with salt and pepper sauté for 3 minutes.Once pasta is cooked, drain on colander, drizzle with one tablespoon of olive oil, mix lightly.Now Add pesto sauce and pasta to the cooked vegetables cook for about 3 minutes on low heat (avoid over cooking to allow pesto to retain its nutrients intact) and serve.
Sending this over to"Herbs and Flowers in my Platter" - Coriander leaves/Cilantro event at Krithi's Kitchen