Pasta with Spinach Pesto
Prep time: 10 minutes Cook time: 15 minutes Serves: 4 1 can (13.5 ounces) spinach,
well drained 1 cup fresh parsley leaves 1/2 cup grated Parmesan cheese 1/2 cup walnuts or almonds 1 large garlic clove 1 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup extra-virgin olive oil 1 box (16 ounces) fettuccine
noodles In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth.
Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine. Southern Style Succotash with Sweet Corn Sauce Prep time: 15 minutes Cook time: 20 minutes Serves: 4 4 ounces olive oil 1 can (14.5 ounces) sweet corn kernels, drained 1 can (15.5 ounces) butter beans 1 can (15 ounces) sweet peas 1/2 cup sliced canned carrots, drained and diced 1/4 cup canned diced tomatoes 8 sprigs fresh thyme 1 fresh bay leaf
salt and pepper, to taste Add olive oil to large skillet and quickly saute all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of Sweet Corn Sauce. Sweet Corn Sauce 6 ounces canned corn, excess liquid strained off 3 ounces champagne or dry white wine 4 tablespoons butter salt pepper thyme sprigs In blender, puree corn and champagne until very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.