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Pasta with spinach pesto

Pasta with spinach pesto


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A real pesto is a bit difficult to make in our country, pine nuts are not very common and are expensive, so is basil. I planted this summer on the balcony and I got a lot of basil, especially since after breaking the leaves grow back, like parsley. As for pine nuts, I do not like one, I prefer walnuts .


Pasta recipe ideas, more and more tasty, offered by competitors in the fourth battle

Pasta recipes have become the most popular and in high demand in all kitchens, because they can be prepared quickly, with few ingredients and are very tasty and filling.

Tagliatelle with ragu and pesto

Pasta recipes are among the most versatile recipes, because pasta is diverse and can be combined with absolutely any ingredient.

& Icircn the fourth battle in the culinary show & rdquoKnives at knives & rdquo, competitors in the green team and competitors in the blue team they & icircntrecut & icircn to prepare pasta recipes, which is more and more tasty.

Even if they didn't get very high scores, the three chefs said they were the tastiest pasta recipes of all seasons.

Here are the ideas for pasta recipes offered to us by the competitors who entered the duel and what beautiful plates they made, in the order of appreciation:

  1. Tagliatelle with ragu and pesto
  2. Spaghetti with seafood
  3. Penne with spinach pesto and parmesan basket
  4. Tagliatelle with duck breast, mushrooms and pistachio oil
  5. Bavette with ragout sauce and shrimp
  6. Tagliatelle with lobster tails, cherry tomatoes and zucchini
  7. Tagliatelle with fresh pesto
  8. Penne four cheeses the cuptor
  9. Tuna penne, cream cheese and parmesan
  10. Lasagna rolls with ragu
  11. Tagliatelle with smoked salmon and zucchini
  12. Tagliatelle with shrimp bisque and parsley oil
  13. Tagliatelle Bolognese
  14. Pasta salad with shrimp, baby spinach and yogurt dressing

Pasta with spinach pesto & # 8211 video recipe

One of our favorite recipes this summer is this homemade spinach pesto pasta recipe. We really like this combination of creamy pestro and pasta. In the video below I show you how easy it is to prepare pesto sauce at home.

Baby spinach pesto can also be eaten on toast, like bruschette with some cherry tomatoes and salted cheese. In cold pasta, rice or barley salads. Today I chose the hot pasta option and a lot of grated Parmesan cheese on top.

Pesto can be stored in a tightly closed jar in the refrigerator until 2 weeks. Pine seeds can be replaced with cashews or almonds.

For 2 people :: Preparation 20 minutes :: Boiling 15 minutes :: Low difficulty
Ingredient:
& # 8211 250 g short pasta
& # 8211 250 cherry tomatoes
& # 8211 sare
For pesto:
& # 8211 2 cups bay leaf spinach, about 150 g
& # 8211 1 cup pine seeds
& # 8211 1/4 cana parmesan race
& # 8211 4 cloves of garlic
& # 8211 1/4 cup olive oil
& # 8211 sare
Furthermore:
& # 8211 parmesan race

Method of preparation: In the blender bowl add all the pesto ingredients. Mix for 2 minutes. Transfer the sauce to a jar and refrigerate until you eat it.
Separately, pour enough water into a pot to boil the pasta. When the water starts to boil add about 1/2 teaspoon of salt and pasta. Boil them according to the instructions on the package. Drain them in a colander.
Separately prepare the pasta with spinach pesto: in a pan heat 1 tablespoon of olive oil. Brown the cherry tomatoes, if they are too big, cut them in halves or slices. Add 2-3 tablespoons of pesto. Come with the pasta cooked and leave it on the fire for about another minute.


Pesto with spinach and hemp seeds

I have to admit: the initial idea was to make a classic style pesto, from basil and just to replace the olive oil with hemp oil and pine nuts with hulled hemp seeds, but in Cluj it was not a good day for fresh basil , I didn't find it in any of the stores in my area, so I made a more special pesto, from young spinach (baby spinach) and parsley.

Sincere? It was one of the best pesto sauces I've ever made and I have to thank the people at Canah for providing me with hemp products.

Ingredient:
& # 8211 100 gr young spinach
& # 8211 ½ parsley link
& # 8211 ½ cup hemp oil
& # 8211 1 cup peeled hemp seeds
& # 8211 1 cup freshly grated parmesan
& # 8211 3 cloves garlic (2 if large)
& # 8211 salt to taste

For this recipe we need a food processor to do all the work for us. First of all, we put the spinach and the parsley in the robot, which we pulsate for a few minutes until they are perfectly chopped.

We then measured a cup of hulled hemp seeds

& # 8230and put them in a blender, over the spinach and parsley, together with the parmesan and garlic. I pulsed a little more.

Then measure ½ cup (125 ml) of hemp oil

Which we add thinly over the pesto sauce, while the robot continues to mix the ingredients.

I served pesto with rifles, because I really like how sauces of any kind, not just pesto, sit in the spirals of pasta. Delicious.


Spinach recipes

These spinach recipes offers you several options to cook healthy and ensure a diet rich in nutrients, children and family. Cook a spinach dish with the right ingredients today!

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    Peel a squash, grate it and squeeze the juice.

    Roast the peas and green beans in pieces in salted water and then drain them.

    Cut the onion into scales, fry it in olive oil, add the vegetables and cook over high heat for a few minutes. Add the vegetable soup, season with salt and pepper to taste, turn down the heat and simmer the vegetables.

    Meanwhile, boil the al dente pasta according to the instructions on the package.

    Add the tomatoes cut in half over the vegetables after the vegetable soup has dropped. Leave them until they soften.

    Drain the pasta, add them to the pan with the vegetables, add the mint leaves and corn and salt and pepper to taste.

    Serve the spinach pasta with vegetables immediately. You can also add pieces of tofu.


    Crushed potato with spinach pesto, celery puree and caramelized carrot

    I thought it would be useful for a recipe that is easy to make, with common ingredients, but whose final plate looks like that of a pretentious restaurant. Yes, I know he winks at you: mashed potatoes with spinach pesto, celery puree and caramelized carrots.The key to this preparation is to combine different, different, but not accidental, flavors and textures.

    I don't know if you've tried celery puree so far, but I definitely recommend it: it's aromatic, with a lighter texture than the classic potato and, bonus, with fewer calories. Celery is rich in fiber (which is beneficial for transit), vitamins of group A, B, C (with a role in increasing immunity), minerals such as calcium, iron, potassium, magnesium (which helps the proper functioning of the nervous system and endocrine), antifungal and antibiotic substances that participate in the neutralization of free radicals.

    Carrots and spinach - two other wonderful ingredients of today's recipe - also have special properties, but I will definitely tell you about them on other occasions.

    Let's see below, step by step, what you need to do for a final woaw result.

    What do you need:

    • a little celery
    • two potatoes
    • an onion
    • a trout (optional)
    • a cup of vegetable milk
    • a teaspoon of coconut oil (optional).

    for caramelized carrots:

    • 500 gr carrots
    • a tablespoon of olive oil
    • a spoonful of honey
    • 200 ml stock of vegetables (see how to prepare it here: risotto with spinach) or water
    • one orange
    • a grapefruit (optional).
    • 100 gr cashews or other nuts (Romanian walnut, hazelnuts, etc.)
    • half a lemon
    • 2 cloves of garlic
    • 500 gr spinach
    • olive oil
    • salt pepper.

    Ingredients for mashed potatoes, as well as working instructions can be found here: Mashed potatoes

    How come:

    We clean the vegetables for puree and boil them in salted water.

    We clean the carrots, if they are too thick, we cut them in half and put them in the pan in the saucepan, in the olive oil. Mix the vegetable / water stock with the juice from an orange and, optionally from a grapefruit, with a spoonful of honey and a little salt.

    Put the sauce in the pan over the carrots, cover with a lid and cook for about 20 minutes, until the liquid drops and the carrots are caramelized.

    We prepare the pesto. In the cup of a blender we put the cashew nuts, the well-washed and whipped spinach, the garlic, the salt, the pepper and the lemon juice. Blend on low speed and add enough oil to bind the sauce. If we want a more fluid consistency, we can add water.

    When the mashed vegetables are cooked, transfer them to a bowl and grind them with a hand blender (vertical blender) until you get a fine paste. Add a little vegetable milk and optionally coconut oil, to give creaminess to the puree and finally season to taste (salt, pepper).

    Put the puree on the plate, over a few caramelized carrots, next to it we place a crushed potato, which we generously sprinkle with the spinach pesto. Now we are ready to amaze the guests!


    Pizza with pesto and spinach

    If you are a fan of Italian dishes, and especially pizza lovers, try this special recipe for summer: an unusual combination of pizza dough with pesto and spinach!

    Method of preparation:

    Dough:
    I made it from my universal dough and I always have it in the fridge.

    1 kg of flour
    600 ml of water
    25 g of fresh yeast
    1 teaspoon sea salt

    Mix everything on the robot (it has a dough hook), cover the bowl and put it in the microwave. This is the ideal place for the dough to rise, but of course it is not started.
    When it has doubled in volume, I press it down and put it in the fridge, where it stays for 2 weeks. You can use it this way whenever you need it. It can be allowed to grow, but for a pizza it is no longer needed.

    200 g of fresh spinach
    a handful of fresh or frozen basil
    a handful of nuts
    1/2 cup extra virgin olive oil

    Put all the ingredients in the robot and pulsate until the desired consistency is obtained.

    spinach leaves
    pesto
    crushed feta cheese

    The spinach leaves are scalded.
    Spread the pizza dough in the baking tray.
    Apply pesto and then the spinach leaves.
    Sprinkle with feta.
    Put the tray in the oven and bake for about 10-15 minutes.

    fresh spinach leaves
    strawberries
    a tablespoon of balsamic vinegar
    a tablespoon of extra virgin olive oil
    a few nuts

    Place the spinach leaves on the plate.
    Cut the strawberries into rounds and sprinkle over the spinach.
    Add balsamic vinegar and olive oil.
    Sprinkle with walnuts.


    Spinach nest with leurd pesto

    I seem to enjoy spring the most when I turn the markets green. Spinach, leurd, nettles as if the whole universe was one color. It is a pity not to take advantage of this season to fill ourselves with the energy that nature offers us. So today I propose a breakfast recipe in which the ingredients are the stars of the season: spinach and leurda, a kind of ying and yang that complements perfectly! Spinach nest with egg, bechamel sauce and leurd pesto.

    Ingredients for two servings:

    Sos bechamel:

    • 25 grams of flour
    • 25 grams of butter
    • 250 ml of milk
    • Salt
    • Pepper
    • Nutmeg
    • 2 eggs

    Pesto de leurdă:

    • a strong hand of leurd
    • 1 clove of garlic
    • 20 grams of parmesan
    • 10 grams of pine seeds
    • Olive oil
    • Salt

    First step:

    I washed the spinach and leurda:

    I melted the butter in a pan and hardened the spinach together with the leurda:

    When they hardened, I placed them in the shape of a nest in a tray lined with baking paper:

    Step two

    Bechamel sauce is called a "mother" sauce because once you prepare it you can make variations on the same theme and get at least five more sauces composed by adding ingredients. Dating from the 17th century, the basis of this sauce consists of the hot mixture of flour with butter known to us as rântaş or roux, a term used widely. So I melted the butter in a saucepan and then added the flour. In a few seconds the flour made a common front with the butter, a good time to add milk. Gradually, little by little, stirring constantly so as not to form lumps. At the end I added nutmeg, salt and pepper. About 12 minutes on low heat are enough for the flour to cook and have a fine and fragrant sauce:

    Step three

    Inside the spinach nest I broke an egg:

    Over the egg I added the hot bechamel sauce and put them in the oven heated to 180 degrees for about 10 minutes:

    Step four:

    I put a pinch of salt in a mortar and crushed them. I added leurda and pine seeds that I previously heated in a pan to intensify their flavor. I crushed all the ingredients as long as I could, added the grated Parmesan cheese and thinner with olive oil:

    Step five:

    When the egg is cooked, it is ideal for the yolk to remain sticky, it is ready to be served. But not before sprinkling it with a few teaspoons of leurd pesto. Hello finesse!


    Baked pasta with spinach and parmesan

    Preheat the oven to 180C and grease a ceramic baking dish (23x23cm) with olive oil.

    Boil the pasta with spinach according to the instructions on the package to make them aldente. Drain and set aside.

    While the pasta is boiling, mix in a bowl the thawed and slightly chopped spinach with a knife, the chopped salad and the garlic. Add the grated Parmesan cheese.

    In another bowl, mix the yogurt, sour cream and pesto. Season with salt and pepper, then incorporate the two lightly beaten eggs.

    Mix the cooked pasta with the spinach, then pour the yogurt sauce and mix everything well in the baking dish. Put the dish in the oven for 30 minutes.

    Serve the pasta with cabbage salad.

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