Wednesday, June 16, 2010

Spinach Spaghetti with Asparagus Pesto

Creative wheels were turning today!!!

Today is Wednesday - FOOD SHARE DAY! :) I am always eager to pick up the vegetables and to think of delicious new ways to prepare them. Each week there is a box of "EXTRA'S." I enjoy looking in the "extra" box because it is filled with herbs! Today I picked up some basil and marjoram. There were fava beans too but after last weeks FLOP, I am not ready to attempt them again.

When I saw the basil, I knew I wanted to try homemade pesto. I had a package of Spinach Spaghetti brown rice noodles. I also got some asparagus and some amazing looking spinach.

Like I said creative wheels were turning!!!

As you can tell I got carried away making the pesto sauce. More for next time!

The Ingredients:

Fresh Basil
3 asparagus spears, broken into pieces
3 cloves of Garlic
1/4 cup RAW cashews ( I didn't have pine nuts on hand)
1 TBSP RAW butter
Olive Oil
Salt and Pepper

Package of spinach spaghetti brown rice noodles
5 asparagus spears
2 giant handfuls of fresh spinach

The Directions:

In a food processor add Basil, Garlic and Asparagus. Pulse until everything is chopped. Add Olive Oil and Salt and Pepper. I did not have enough Olive Oil so I added 1 TBSP RAW butter. Pulse a few times until everything is mix evenly. Finally add the RAW cashews. Pulse again. If you need to add more Olive Oil or Salt and Pepper, do so! Also, I would add some Parmesan cheese but I did not on hand.

Cook spinach spaghetti brown rice noodles according to package directions.

In a sauce pan wilt spinach in a little bit of Olive Oil or RAW butter. Add Asparagus and turn heat to low and cover. Add 2 TBSP of pesto onto the vegetables.

Once the noodles are done, run noodles under cold water. Then add the vegetables and pesto (amount is up to you!) and toss!


No comments:

Post a Comment

Related Posts with Thumbnails