Wednesday, May 13, 2009

Spinach Pesto Pasta with Turkey

I like traditional pesto, but basil is expensive and not always in season, and spinach is good for you!

Set a large pot of water to boil with 1 Tablespoon of salt. Salt is important when cooking pasta. It makes the water boil at a higher temperature and the pasta cooks faster and isn't as likely to get gummy while cooking. This is especially important when cooking angel hair pasta like in this recipe.

In your food processor, blend up 1 to 4 cloves garlic with 1/4 cup of pine nuts. We like garlic; I used 4.

Fill the processor full with spinach. Blend, and then fill it once more with spinach. It will blend down to nothing.

Then blend in 1/2 cup shredded Parmesano. Finally, gradually blend in 4-5 Tablespoons olive oil. Set aside for now.

Heat canola oil in large saute pan over medium heat. Saute one chopped onion with 2 or 3 minced garlic cloves. Add one pound of ground turkey. Stir frequently until cooked. Once cooked, add either 1/2 cup of chicken broth or 1/2 cup pasta liquid.

Your pasta should be done by this point. I cooked about 2/3rds of a box of angel hair pasta.

Place drained pasta back into pot over medium heat. Add 1/4 cup half and half and stir for 1 minute before adding in turkey and onion mix. Stir in pesto and a small handful small pine nuts. At this point you can add a little more half and half or broth if you want it more saucy. Serve with shaved parmesan on top.

Dish delish! And a million variations, whatever you can come up with. Great leftovers!

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