The cast of characters (and some of my grandmother's art!) |
Pesto:
3 cloves garlic (remember, I like garlic)
zest and juice of one lime
1/3 cup toasted pistachios (I just heated them in a nonstick skillet for a few minutes)
1 jalapeno, top taken off and one half seeded (or all seeded if you like)
1 cup of herbs, I used parsley and green onions. (can use basil or cilantro too)
1/2 cup grated Parmesan cheese
salt and pepper
1/4 cup or more of olive oil
- Place all ingredients except olive oil in blender or food processor
- Pulse a few times
- Do a constant blend setting and pour olive oil slowly in until it reaches desired consistency.
Mmmm pesto! |
One butternut squash
olive oil
2 tsp smoked paprika
2 tsp ground nutmeg
salt and pepper
pasta of your choice (recipe calls for penne but I used the leftover egg noodles)
container of fresh spinach (can use chard or kale or whatever too)
- preheat oven to 450 and start some water to boil for pasta
- peel and cut the squash into bite sized pieces
- toss with olive oil to coat, paprika, nutmeg and salt and pepper
- roast 20 minutes or until edges brown
- drain pasta but reserve 1/2 cup of liquid.
- combine pasta, about half the pesto, the squash and the pasta water in the pasta pot
- Serve over a large handful of spinach, toss around to wilt.
- toss with leftover herbs and a little cheese.
budget saved! |
Missy
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