Crumbs: Quick Pesto Pasta
Ready to welcome spring to the dinner table? Try this delicious family recipe packed with basil, garlic and olive oil!
This dish is all about springtime with its bright green pesto and fresh sauteed spinach. Pesto sauce – packed with basil, garlic and olive oil – is a welcome change from the heartier red pasta sauces you've likely been eating through the colder months (yeah, the snow is finally gone!).
And whipping up a little pesto pasta makes for an easy family meal. Give the tomato-based sauces a rest and go green!
While you can make pesto sauce on your own, I found a store-bought version that I like at an Italian grocery store in my neighborhood. Most grocers do carry at least one – if not several – choices.
I've included ingredient amounts in the recipe. What's nice about this recipe is you can use leftovers and feel free to improvise. I cooked my pasta the same day I made the recipe, but you can use leftover pasta and even toss in other veggies and meats you might have on-hand in the fridge (like grilled chicken strips, diced ham, steamed broccoli).
What I did when I made this recipe is prepare it as I would a stir-fry – I had all the ingredients ready and then quickly tossed them together in the pan. My oldest daughter and I like a lot of spinach, but I knew my younger two kids would only want a bit. So I did one round of the dish with heaping scoops of spinach, placed it in two bowls, then did another batch with just a bit for my younger two (hey, you don't even have to rinse the pan between!). I also had some steamed asparagus I threw into the mix.
So enjoy the green outside by eating a bit more inside with this yummy dish.
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