Sunday, January 24, 2010
Artichoke and Walnut Pesto Pasta (Friday - meatless!)
Tis Friday - let's stay home!!!
Tonight we welcome another long-time cooking friend ;-) into our blog.
Hello guru of fast meals, Rachel Ray!
Here's her Artichoke and Walnut Pesto Pasta direct from 365: No Repeats.
1 pound penne pasta .99
4 oz. Walnut pieces, toasted $1 25
15 oz jar marinated artichoke hearts, drained $2.29
1 large garlic clove .25
zest of 1 lemon .05
1/2 cup parmesan cheese .30
coarse ground black pepper
1/4 tsp ground nutmeg .o5
1/3 cup extra virgin olive oil .30
3 cups spinach (1/2 bag)$1.99
Total: $ 7.61
this delicious and healthy entres could easily feed 6 people. I only served 4 people and am looking forward to leftoevers today. I am just going to saute it up in a frying pan, so some of the noodles even come out crispy, and it is going to be awesome!!
cost at 6 servings is: $ 1.27 per person
Bring a large pot of water to a boil. Salt the water and add the pasta - cook al dente.
Meanwhile, in a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, a couple twists of ground pepper, and nutmeg. Pulse the ingredients until chopped. Turn the processor on, and stream in the olive oil slowly until the pesto forms. It should be thick and pastelike in consistency.
Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the HOT pasta to the bowl. Add the spinach and toss to wilt the greens and evenly coat the pasta with the pesto. Add salt/pepper to taste and serve to three of your favorite people and yourself!
Wine of your choosing will pair nicely - as will good conversation!