Spinach Basil Pesto Pasta With Mushrooms Recipes

Steps:

• 1. Bring a pot of salted water to a boil, blanch the spinach just till tender, about 1 minute. Drain and get rid of excess water. Put in processor bowl.
• 2. Heat a dry skillet. Add walnuts and toast, stirring and keeping an eye on them so they don't burn. Add to processor.
• 3. Add basil, garlic, Parmesan, and olives to processor. Pulse until well blended. Remove the center tube, turn the processor on and drizzle oil in until you get a good consistency. Taste, add salt if needed. Add pepper to taste.
• 4. Cook pasta according to manufacturers directions.
• 5. While pasta is cooking, heat oil in a skillet over medium heat. Add onions, lightly sautéing for about 1 minute. Add mushrooms and garlic, cooking till mushrooms are wilted.
• 6. Pour pasta into a bowl, add mushroom mixture. Add half of the pesto and a ladle of pasta water. Toss. Add more pesto if needed. Top with a few walnuts and freshly grated Parmesan. Serve with rustic Italian bread.
• 7. Save extra pesto by placing in container and covering with a small amount of olive oil or with plastic wrap on top of the pesto to keep out air which will turn it black. Keep in refrigerator and use as a great dip for bread or crackers, or on other dishes.

Steps:

• Heat pot over medium-high heat.
• Add oil to the pot.
• Cook the spinach until wilted.
• Add the mushrooms, salt, and pepper cooking until most of the water is gone.
• Add the pesto and parmesan.
• Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
• Enjoy!

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Steps:

• Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.