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Make the pesto ages in advance, then you always have this fast go-to meal!
Make the pesto: Combine the basil, pine nuts, Parmesan, peeled garlic cloves, lemon zest, and 1 tablespoon lemon juice with 1/4 cup of the olive oil in a food processor or blender.
Combine until smooth, adding more olive oil until a thick paste forms. Add salt and pepper to taste, and set the pesto aside—this can be done a few days in advance!
When you’re ready to eat, boil water with lots of salt for the pasta. Cook the pasta according to package directions.
In a large bowl, add the spinach and 5 tablespoons of the pesto. Right before you drain the pasta, add 1 cup of pasta water to the spinach and pesto. Reserve 1 more cup pasta water in case you need it.
Drain the pasta, and dump it over the pesto, spinach, and hot water. Stir together for 1 minute to wilt the spinach. Add more pasta water if you need to thin out the pesto.
Taste, and add more salt and pepper. Serve the pasta with extra Parmesan, lemon wedges, and basil leaves.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!