Pasta with Spinach Pesto

Escalon Times - - NEWS -

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.

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