Anna has been kind enough to send us a recipe I think she made up for Spinach and pine nut pasta. She's made this for me in the past and, I got to tell ya, I'd probably make out with it if it wasn't... well, pasta. Hell, I might just make out with it anyway. Enjoy!
Spinach and Pine Nut Pasta
1 bag baby spinach
about 1/2 cup pinenuts (or however many you'd like)
2-3 cloves garlic
crushed red pepper
olive oil (enough to coat all the pasta, about 1/4-1/3 cup?)
salt and pepper
1 package spaghetti (or some other long noodley thing)
and, of course, if you want to make it half-assed add some shrimp a few minutes before you mix the sauce with the pasta.
Boil the pasta according to directions. While the pasta is cooking saute the pinenuts and crushed red pepper in a small saucepan. Add garlic, being careful to turn down heat so you don't burn it. Saute until pinenuts are slightly browned (and this is when you'd add the shrimp and saute for 3-4 minutes). Drain pasta and place back in pot. Add olive oil mixture to pot with pasta, add spinach and plenty of salt and pepper. Stir and quickly cover pot and let sit for a few minutes until spinach gets wilty. Stir again and eat.
Hope it turns out ok! The trick is to get the seasonings right, I always err on the side of too much (garlic, salt/pepper). Enjoy!
Sunday, March 8, 2009
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Here is a Pad See Eiw recipe for you to try out!
ReplyDeletehttp://riya-kitchen.blogspot.com/2007/07/pad-see-eiw.html
no Parmesan cheese?
ReplyDeleteDid you leave the spinach leaves whole?
Sounds really good (especially with a lot of cheese - the trick in my book to making it as a vegetarian!)
Laura
www.chesapeakebaygiftbaskets.com
Laura, good call on the parm! I'm actually making this pasta tonight to go with some stuffed portobellas and I'll add some. I use baby spinach, so I just give them a tear or two, if any.
ReplyDeleteTo clarify, I do add parmesan on top at the end, in fact it's what makes it so good--for some reason I was thinking this was supposed to be vegan and so I left it out. Also, I use baby spinach and leave it whole--it wilts into perfect size pieces, no need to tear anything.
ReplyDeletebeing a vegan is pretty difficult now days, but your blog encourages me to continue with this practice, thank you
ReplyDelete