This is a recipe that I threw together one night with whatever was left in the fridge before the next grocery shopping trip, I hope you like it.
The quantities you use will depend on how many people you will be feeding.
Ingredients
Sun-dried tomatoes
Basil pesto
Dry toasted pine nuts
Baby spinach leaves
Broccoli florets
Spaghetti pasta
Lemon juice
Olive oil
1 garlic clove (or equivalent minced garlic)
Method
Fill a saucepan with water and add a good pinch of salt, set it on the stove over high heat and bring it to the boil. Add pasta, and stir to prevent it from sticking together until water returns to the boil. Cover the pot with a lid, and reduce heat to low and cook pasta until it is al dente.
Steam broccoli florets until just tender and set aside.
Meanwhile, in a clean, dry frypan toast the pine nuts until they are aromatic and golden brown. When the pine nuts are done remove from frypan and set to one side.
Place the frypan back on the stovetop over medium heat add some olive oil and the garlic, cook garlic until translucent, be careful not to burn it. Add two big handfuls of spinach leaves, and sautee until wilted.
Drain your pasta, add to frypan along with pesto and stir the pesto through. Add in the sun-dried tomatoes, broccoli florets and stir to combine.
If the dish seems a bit dry pour over a little olive oil to loosen things up, and then squeeze in a generous amount of lemon juice.
Serve immediately and add toasted pine nuts to each dish. Shake a good amount of parmesan cheese over the top and enjoy!
Please note - You are more than welcome to share my recipes on your own blog providing you link back to my blog and do not claim the recipe as your own.
The quantities you use will depend on how many people you will be feeding.
Ingredients
Sun-dried tomatoes
Basil pesto
Dry toasted pine nuts
Baby spinach leaves
Broccoli florets
Spaghetti pasta
Lemon juice
Olive oil
1 garlic clove (or equivalent minced garlic)
 |
| It might not look like much, but it tastes so good. |
Fill a saucepan with water and add a good pinch of salt, set it on the stove over high heat and bring it to the boil. Add pasta, and stir to prevent it from sticking together until water returns to the boil. Cover the pot with a lid, and reduce heat to low and cook pasta until it is al dente.
Steam broccoli florets until just tender and set aside.
Meanwhile, in a clean, dry frypan toast the pine nuts until they are aromatic and golden brown. When the pine nuts are done remove from frypan and set to one side.
Place the frypan back on the stovetop over medium heat add some olive oil and the garlic, cook garlic until translucent, be careful not to burn it. Add two big handfuls of spinach leaves, and sautee until wilted.
Drain your pasta, add to frypan along with pesto and stir the pesto through. Add in the sun-dried tomatoes, broccoli florets and stir to combine.
If the dish seems a bit dry pour over a little olive oil to loosen things up, and then squeeze in a generous amount of lemon juice.
Serve immediately and add toasted pine nuts to each dish. Shake a good amount of parmesan cheese over the top and enjoy!
Please note - You are more than welcome to share my recipes on your own blog providing you link back to my blog and do not claim the recipe as your own.
