Spinach Pesto
I discovered this recipe by accident, and it was part of the inspiration for the book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.
4-5 servings
500 g
400 g
ca. 8
200 g
400 g
100 g
Penne or other pasta
Tomatoes canned
Sundried tomatoes in oil
Spinach chopped, frozen
Mushrooms chestnut
Green beans (cook with pasta)
ca. 90 g
1
2 cloves
Pesto green
Onion yellow
Garlic
Prep
15 mins
Dice onion and mince garlic
Cut mushrooms into slices
Cut sundried tomatoes in small strips
Take off top from beans and halve them
Cook
20 mins
Sauté onion and mushrooms
high heat ~2 mins
Reduce heat and add garlic
medium heat, simmer until most of the moisture from the mushrooms is gone ~5 mins
Add tomatoes, sundried tomatoes and pesto
stir and bring to boil/simmer ~3 mins
Cook pasta
after ~2 minutes add green beans
the beans need ~10 minutes so adjust cooking time of pasta accordingly
Add spinach
Simmer until spinach is melted and everything is warm ~8 mins
Buon Appetito
Make it a dinner party
- Toast some sunflower seeds or pine nuts to serve
- Use high quality pesto or make it yourself