I'm afraid this was not a success. You're welcome to try it following the recipe below, but I just found the spinach far too wet and clumpy when mixed in without much of a sauce. I'd recommend just making pesto pasta and serve with fresh spinach leaves as a salad - same nutrients, no yukky spinach gloop! Sorry for the pathetic excuse for a recipe, I didn't want to lie and pretend it was awesome in case anyone made it and suffered the same disappointment. Anyway, everyone loves pesto pasta, why ruin a good thing?
Ingredients:
About 100g wholewheat spaghetti
A couple of large handfuls of spinach
1-2 tbsp. green pesto
A few chopped walnuts (optional)
Method:
- Cook spaghetti according to pack instructions
- Meanwhile, wilt the spinach in a lightly oiled frying pan, squeeze out the excess liquid and add to the cooked, drained pasta
- Stir through the pesto and serve with a few crushed walnuts on top if you fancy.
No comments:
Post a Comment