A recipe of my own devising
Jan. 13th, 2005 06:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darklunaThe boy was having pasta with chicken and sundried tomatoes last night, so I started craving something similar. I made this up, and it's vegan and nummy!
Spinach-tomato pesto
Take about 12-15 sundried tomatoes and pour boiling water over them. Let them sit in the water until they're soft. Pour off the water, leaving about a teaspoon with the tomatoes.
Take a storebought bundle o' spinach (about a pound, I guess) and wash it thoroughly. Pull the leaves off the stems and put them in a big pot with the water that clings to them. Cook over medium heat until wilty.
Put the cooked spinach and softened tomatoes in a blender. Add about a tablespoon of olive oil and about 2 tablespoons of pine nuts. Blend it up until it's a well-mixed thick sauce. Taste it and add salt if you like, which will lessen its slight bitterness.
Mix it into chunky pasta like rigatoni and enjoy! It makes enough to decently cover about 4-6 cups of pasta, depending on how saucy you like it.
Spinach-tomato pesto
Take about 12-15 sundried tomatoes and pour boiling water over them. Let them sit in the water until they're soft. Pour off the water, leaving about a teaspoon with the tomatoes.
Take a storebought bundle o' spinach (about a pound, I guess) and wash it thoroughly. Pull the leaves off the stems and put them in a big pot with the water that clings to them. Cook over medium heat until wilty.
Put the cooked spinach and softened tomatoes in a blender. Add about a tablespoon of olive oil and about 2 tablespoons of pine nuts. Blend it up until it's a well-mixed thick sauce. Taste it and add salt if you like, which will lessen its slight bitterness.
Mix it into chunky pasta like rigatoni and enjoy! It makes enough to decently cover about 4-6 cups of pasta, depending on how saucy you like it.
