Quick Spinach Pecan Pesto with Semolina Paradelle Dinner Recipe
Cooking & Drinking
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
A quick vegetarian pasta dinner dish that is fancy enough to impress guests at a dinner party, but simple enough that you can create this dish on a weeknight. These measurements are set up to serve two to four people, so you can make this for date night and have leftovers for lunch the next day. This recipe is a showstopper with fresh, Spring spinach, however, you can enjoy this dish year round.
Okay! Stop pesto-ing us, we'll give you the recipe.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
Spinach Pecan Pesto
- 6 oz. washed spinach
- 1/2 cup pecans (toast to wake up flavor)
- 1 tsp. lemon or red wine vinegar
- 1 tbsp. Extra Virgin Olive Oil
- 1/4 tsp. salt
- 1 tbsp. butter
- 1 clove garlic
- 3 tbsp. water
- 1/2 tbsp. unsalted butter
- add Locksley Farmstead's Merry Man Manchego cheese (or similar) to taste
Directions
Pesto: In salted boiling water blanch spinach; remove; strain liquid and cool. Toast pecans on low heat for about 5 minutes until aromatic; reserve. Combine spinach, pecans and all pesto ingredients in food processor; blend until smooth. Yield: 1 cup of pesto. Adjust seasoning with salt and pepper as needed.
Pasta: Cook until al dente. In a sauté pan over medium heat, sauce the pasta with the pesto. Taste and season with salt, pepper and Merry Man Manchego. Garnish with few toasted pecans pieces on top.
Makes 2-4 servings