Monday, November 21, 2011

Spinach Pesto with Cremini Mushrooms

Our first Food for Todd creation turned out pretty well! I used cashews here, but next time I think I'll experiment with pistachios. 

Finals time is closing in for law students - only 2 weeks now! I'm striving for a productive evening over here, and if you're studying, too, here's some inspiration:

“Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” - George Bernard Shaw 

Spinach Pesto with Cremini Mushrooms
By Food for Todd

- 1 bunch spinach, stems removed
- About 3/4 cup roasted cashews (or walnuts or pistachios)
- 4-5 (or 6?) cloves garlic
- 1/4 cup extra virgin olive oil
- 2 boxes cremini (button) mushrooms, roughly chopped
- 1 bag farfalle pasta
- 1/4 cup Parmesan cheese 
- salt and pepper to taste
- lemon juice

In food processor, add spinach, cashews/walnuts/pistacios, garlic and process until smooth. Then, slowly add the 1/4 EVOO.

Cook your pasta. BAM!

While pasta is cooking, cook mushrooms in a large skillet over medium-high heat for about 10 minutes.

Drain pasta then add to mushrooms and toss. Add pesto on top. Add your cheese on top of that and mix. Add lemon juice and salt and pepper to taste.

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