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| Spinach Ricotta Pesto |
It is no coincidence that St. Patrick's Day falls at the beginning of Spring, it is almost time for wearing the green... With the snow melted my brown lawn is pretty grim to look at... I can't wait until it is green.
As it gets closer to Spring my body begins to crave more greens too, but I don't quite want a salad yet... with this thought in my mind this Spinach Ricotta Pesto was born... it is very green, yet still a bit hearty.
Enjoy,
Diane
Spinach Ricotta Pesto
by Diane Balch
simplelivingeating.com
preparation time: 15 minutes serves: 4 - 6
Ingredients:
3 tablespoons of extra virgin olive oil
6 ounces of baby spinach
1 bunch of another green: collard, chard, your choice (or you can just use 12 ounces of baby spinach only)
2 ounces of goat cheese
1/4 teaspoon of nutmeg
1/4 cup of fresh parsley
1/2 cup of ricotta cheese
2 tablespoons of romano cheese
salt and pepper to taste
1 pound of large pasta like: fusilli or rigotoni
Directions:
1) Bring a large well salted sauce pan of water to boil for the pasta.
2) In a large skillet heat 1 tablespoon of oil and sauté the greens until they wilt.
2) In a large skillet heat 1 tablespoon of oil and sauté the greens until they wilt.
3) Put greens and the rest of the ingredients in a food processor or batches in a blender. Puree until smooth.
4) When the pasta is cooked put it into the skillet. Reserve some pasta water. Mix in the pesto with the pasta and add small amounts of the pasta water to the skillet to thin the sauce and help it blend with the pasta. You can always add more oil if the pesto is not smooth enough for you. Check salt and pepper and garnish with grated romano cheese.
Italian recipes, vegetarian recipes, pesto,spinach, ricotta, pasta http://verygoodrecipes.com/italia
Hi Diane, Thanks for hosting your party. I've linked up and followed and liked...(feels like I'm stalking you!!). Anyways, hope you have a lovely weekend. Look forward to checking out some of these delicious recipes. Mary from Lovefoodies
ReplyDeleteThanks so much for joining us Mary. Hope you enjoy the party.
DeleteThanks so much for the feature, Diane!!! And your pesto pasta looks DELISH!!! Happy weekend! xo
ReplyDeleteYou are very welcome. Your brownies are truly gorgeous.
DeleteI never saw the connection between March's green and Spring. You are so right and very clever to pick up on that! This spinach pesto sounds delicious!
ReplyDeleteThanks for hosting! I also entered you giveaway. :-)
It must be the old English teacher in me who saw the illusion to green and Spring. Thanks for coming by always a pleasure to have you Denise.
DeleteI usually make spinach pesto at least during the winter months...can't believe I have forgotten about it! I'm hoping I will have a garden full of basil before long, but the weather is not cooperating! Thanks for hosting the linky and giveaway!
ReplyDeleteI love having basil pesto but the spinach is pretty nice, especially mixed with the ricotta cheese.
DeleteWhat a nice surprise to see my Beef Bourguignon as one of your features today. Thank you so much Diane. It's great to be back and able to participate in Foodie Friday.
ReplyDeleteThank you so much for hosting each week. Your spinach pesto reminds us that spring is just around the corner.
Sam
Hi Sam,
DeleteI can't surprise you... you are up long before me. I don't think you should be too surprised about your beef, It is a pretty fantastic recipe. So glad you are back too.
Hi Diane,
ReplyDeleteWe are sure starting to enjoy the first signs of spring here and your spinach Ricotta Pesto would be a perfect dish to celebrate spring. Hope you are enjoying seeing the ground again and thanks so much for hosting.
Miz Helen
Oh, Miz Helen it truly was looking like Spring here, but this morning I woke up to 6 inches of snow. This is going to make collecting the Maple sap a little more difficult, but my guess is it won't linger long.
DeleteHi Diane, thanks for hosting :)
ReplyDeleteYou are welcome Cindy, thanks for stopping by.
DeleteHi Diane... I'm with you only my lawn is white still! Hoping the snow melts off this weekend. Thanks for hosting, Deb
ReplyDeleteWell, I wrote this post at the beginning of the week. My lawn and my driveway are now 6 inches in snow.
DeleteThanks for hosting Diane. Hope you have a great weekend!
ReplyDeleteThanks so much for stopping by.
DeleteIt's fun making pesto with something other than basil and pine nuts. I've used spinach in the past, but I am intrigued by the collard greens you've added. Don't think I've ever seen that before!
ReplyDeleteThank you for hosting, Diane.
All greens seem to work.. though spinach, especially baby spinach is easiest to puree.
DeleteThanks for hosting. I'm also hosting a link party and you're welcome to join in and link up at http://thepinjunkie.blogspot.com/2013/02/friday-link-party-7.html
ReplyDeleteSo glad you came by... I put your party on my list so I won't miss it.
DeleteThanks so much for hosting;) And thanks for offering a great giveaway!!!! This Cookbook would be great in helping me in my journey for a healthier lifestyle:)
ReplyDeleteHave an awesome weekend!!!
Oh, right... good luck with the cookbook. I remember you've turned over a new leaf.. hope it's a four leaf clover.
DeleteWhat a nice twist on traditional basil pesto! It sounds delicious, and what a lovely colour. This week I have shared an quick, easy and delicious Chocolate Banana Snack Cake. Thank you for hosting.
ReplyDeleteYour cake sounds great ... yes, it is a nice change from basil pesto which isn't in season now... love making that in the summer. The smell is incredible.
DeleteI love pesto! I just found an unopened bottle of basil pesto in the fridge from last summer. I can't do pasta, though I could see putting some on roasted eggplant slices.
ReplyDeleteOr spaghetti squash.
DeleteLovely green. I actually have a pack of spinach in my fridge I've been trying to use up before it goes bad. I think we'll have to try this out, maybe replace our leftover night with this.
ReplyDeleteI hope you enjoy it. Just tell the kids its Leprechaun pasta.
DeleteThanks for hosting~I Always look forward to this party:) Lynn @ Turnips 2 Tangerines
ReplyDeleteI always look forward to what you have to share. Thanks for coming every week.
DeleteHi Dianne! Thank you so much for stoping by Our Southern Table this morning! I linked up with your Foodie Friday party .... so many delicious things to pin for later, starting with your spinach ricotta... oh my!
ReplyDeleteHave a great weekend!
Jen thanks so much for coming by... hope you become a regular.
DeleteEven though I cut pasta out of my diet it still looks and sounds amazing!!
ReplyDeleteYou can make it with spaghetti squash or gluten free pasta.
DeleteWow, this Spinach Ricotta Pesto is perfect for weeknight meals and St. Patrick's Day. :) I love the beautiful vibrant green. So festive.
ReplyDeleteThanks Amy... it is pretty and pretty healthy too... a good balance to a lot of St. Patrick fare.
DeleteHi Diane,
ReplyDeleteThanks for the reminder! I've been so busy lately I've pretty much given up link parties. I always enjoy yours though so I'm bringing over two brand new yummy recipes. Have a great weekend :)
Michelle
P.S. Your Spinach Ricotta Pesto looks amazing! I LOVE pesto :)
Thanks Michelle,
DeleteHopefully it is good busy... come by when you can.
I LOVE this spinach ricotta pesto !!
ReplyDeleteThis is definitely a recipe for me
Thanks so much for sharing it :)
I hope you're having a good weekend and thanks for another party
I like making you happy... I do eat about 30% vegetarian... It would be more if I didn't have such carnivorous children.
DeleteYummy! The Pesto sounds wonderful. Will definitely have to give it a try.
ReplyDeleteThanks for the feature Diane.
ReplyDeleteAnne xx
Thanks for sharing your Spinach ricotta pesto with us at "In and out of the Kitchen Link Up Party"
ReplyDeleteGot here from the Busy Bees link party. I was surprised to be in another party! :) Gotto read the rules first before I hand in my ticket :))
ReplyDeletePerfect color for the season!! :-) Sounds easy and quick to through together. Perfect weeknight meal.
ReplyDeleteLisa
Very easy to make and you can use any green. Great to clean out the fridge.
DeleteThis sounds really good! Visiting from Weekend Wonders.
ReplyDeleteThanks for stopping by I have a foodie friday party going on my home page if you are interested.
DeleteHi Diane,
ReplyDeleteHave a great St. Patrick's Day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
Hi
ReplyDeleteI tried the Spinach Ricota Pesto last night and I was not impressed. It was very bland and I blended until smooth and it was like a lime green milk shake. Also, the sauce absorbed into the pasta very quickly and is very dried out.
Do you have suggestions for next time? Has anyone else had this experience?
Thanks
Allison
Sorry to hear that. It is really important to salt the pasta water and salt the dish well. It is also important to use extra-virgin olive oil not regular. It has more taste. Also, did you use the pasta water to make the pesto less thick? The romano cheese at the end is very important for heightening the flavor too.
DeleteWhat a tasty way to incorporate greens in a pasta dish -- Thanks for sharing on Hearth & Soul Hop. :)
ReplyDelete