Toddlers love pasta, it is a go to food for so many of us after a long morning, a worse afternoon, and a quick and easy dinner. The spinach pesto started when I realized spinach was so much cheaper than buying basil at the store and that our basil bush in the garden was not producing enough leaves to make pesto. Spinach has a mild flavor that is overpowered by the garlic and basil and is high in folate, an essential B-vitamin. I like the new whole grain pastas or brown rice pastas, a little bit you get what you want while I get what I want, extra nutrition. For this recipe we branched out and tried the white fiber pasta and found no significant taste difference over the whole grain pastas we prefer. The white fiber pasta has 6g of dietary fiber per cup of pasta, the same as the whole grain pasta. The brown rice pasta has a chewier texture and only provides 4g of dietary fiber but is the only pasta of the three that is gluten free.
- 1 bunch spinach, washed well, leaves only
- 1/4 cup basil, fresh
- 1/4 cup olive oil
- 1 clove roasted garlic
- 1/4 cup shredded parmesan cheese
- 1/2 pound pasta, cooked drained
- salt to taste
Place cleaned spinach leaves, basil leaves, and roasted garlic in a food processor and puree until smooth. Slowly add the olive oil, one tablespoon at a time, pulsing the mixture each time oil is added. Add parmesan cheese and pulse to mix. Toss warm, cooked pasta in pesto to mix and season with salt to taste. Top with grated parmesan to serve.
Be sure to thoroughly wash your spinach leaves. In my professional career I have worked with alot of spinach that is contaminated with pathogenic bacteria. That is bacteria that cause nausea, vomiting, diarrhea, and sometimes symptoms much much worse. These organisms can be washed away from the spinach with careful attention to each leaf and without the need for caustic chemicals or veggie sprays.
Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.