Veggie Delights: Spinach-Walnut Pesto over Pasta!

Recently I found some fabulous cookbooks at our local library.   I always check out cookbooks from the library, but not always with much luck.  You know how cookbooks are – sometimes they appear great and just AREN’T.  But I seriously came across some jewels a couple weeks ago.  I’ve been cooking out of them for about a week now, and every single thing I make from them is *DELISH*.

This recipe comes from Rachael Ray’s 30 Minute Meals cookbook.  I was pleasantly surprised to find that Rachael Ray has quite a few Vegetarian recipes in her cookbooks.

Anyways, this pesto recipe is quick, easy, healthy, and yummy!

Spinach-Walnut Pesto over Pasta:

Ingredients:

• 1/2 cup extra virgin olive oil
• 2 – 5 cloves of garlic (depending on preference and size of cloves)
• 3 – 4 ounces toasted walnuts (a large handful)
• 1 cup fresh spinach leaves packed down
• 1/4 pound Parmesan or Romano cheese
• pasta of your choice

Directions:

1. Toast walnuts on stovetop or in oven until slightly browning.
2. Start boiling your pasta.  (This pesto is enough for 16 oz of pasta, an entire box.)
3. Mince garlic.
4. Heat oil and garlic in a small pan on the stove to allow garlic flavor to emit.  Just until the garlic is sizzling and blonde.
5. Place spinach, walnuts, cheese, and oil/garlic mixture in a food processor.  Pulse the ingredients until a paste forms.
6. Serve the pesto over hot pasta.  Enjoy!

What About You: Think you’ll try this one?    I hope so!