Stressed with midterms and my thesis I have not been able to cook any lengthy recipes that require more than ten minutes by the stove. I also noticed that my lack of activity in the kitchen has made me forget about all the fresh produce in the fridge I purchased last week. I noticed that the baby spinach I had in the fridge would not be suitable for a salad within two days. I was not in a mood for salad anytime soon, so I thought of another way to utilize my wilting spinach. I was really craving pasta so I thought Spinach Pesto! I did not even have time to look for a recipe online, but I knew that if I pureed the Spinach with some flavorful extra virgin olive oil, Parmesan cheese, and a clove of garlic, and pine nuts. I would make a delicious sauce for my whole grain rotini pasta. I used about 2 cups of baby spinach, three tablespoons of evoo, ¼ cup of vegetable broth, and 2 tablespoons of pine nuts. Just put everything in the blender and puree.
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