Spinach Pesto
I discovered this recipe by accident, and it was part of the inspiration for the Fork Ranger book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.
Ingredients
4 servings
400 g
400 g
ca. 8
200 g
400 g
100 g
Penne
Canned tomatoes
Sundried tomatoes
Spinach
Chestnut mushrooms
Green beans
ca. 90 g
1
2 cloves
Green pesto
Onion
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut mushrooms into slices
- Cut sun-dried tomatoes into small strips
- Take off top from beans halve them
Cook
20 min
Sauté onion and mushrooms
high heat ~2 min
Reduce heat and add garlic
medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper
Cook pasta with green beans
after ~2 minutes add green beans
the beans need ~10 minutes so adjust when to add them according to the pasta cooking time
Add tomatoes, sundried tomatoes and pesto
stir and bring to boil/simmer ~3 min
Add spinach
simmer until spinach is cooked in and everything is warm ~8 min, taste and add more salt and pepper if needed
Make it a dinner party
- Garnish with fresh basil leaves and serve with Parmesan.
- Toast some sunflower seeds or pine nuts to serve
- Use high quality pesto or make it yourself
I made this dish for my housemates and it was a big success! Especially the sundried tomatoes gave it something special 🙂