Semolina Pappardelle w/ Spinach Pecan Pesto
Cooking & Drinking
Spinach Pecan Pesto
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