01 May 2012

spinach & walnut pesto. with cavatappi with peas.



Happy May Day all! Can you believe it? Time just goes by so fast.

So, I am kind of obsessed with the pasta, cavatappi right now--they're just the best shape! The great thing about pasta dishes are: they are quick & a crowd-pleaser. The spinach-walnut pesto takes may be 3 minutes, it's really fresh and a gorgeous color (I called it Shrek pasta). I was thinking it would taste really yum in some mashed potatoes...

spinach & walnut pesto.
makes about 1 cup

2 big handfuls of fresh spinach (about 4 cups)
1/4 cup raw walnuts
1/4 freshly grated parmesan or asiago
3 cloves garlic
1/4 olive oil
sea salt & cracked pepper
  1. Add all the ingredients except oil in a food processor. Whiz until spinach is blended & slowly add oil while the machine is still going. When the pesto has a good texture, turn off & scoop into a bowl. If it looks like it needs a little more oil stir some in.


with the cavatappi & peas.
make enough for 2 main dishes

1/2 lb. of cavatappi, cooked al dente according to directions
1 cup frozen garden peas
a knob of butter
a splash of white wine
  1. After pasta is cooked, drain. 
  2. In the same pan, over medium-high heat add peas, butter & wine. Cook for about 4 minutes until peas are warmed through. 
  3. Add drained pasta & pesto, stir until combined. Season.


To serve: a little more parmesan or asiago & butter or olive oil

happy eatings & cheers!

I kind of have a thing for pansies because they remind me of Alice in Wonderland...I like to imagine them as catty old ladies.



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