Today I posted my Frittata recipe in the Weekly Photo Challenge, the photo showed my basil plants from my herb garden in the foreground. When it was time for dinner I came across All Things Healthy post for Spinach Basil Rice Noodles, this inspired me to adapt my Basil Pesto Recipe.
This is the result, (I must thank Middle Child for introducing me to instagram)
Basil Pesto – Pasta Recipe # 1
1 small onion – diced; 2 cloves of garlic diced; 2 cups of English spinach; 1 cup of fresh basil;1/4 cup of pine nuts; 2 tbsps olive oil; 50 gm goats cheese; 1/4 cup parmesan; 1 packet of Fettuccine; pinch of salt.
Fill a large pasta pot (5 litres) with water and put onto boil, add the pinch of salt.
In a small frypan add 1 tpsn olive oil, heat, then add the onions and the garlic cook until they are transparent. Add the english spinach and basil until they are wilted and remove from the heat.
In a Kitchen Blender add the pine nuts and 1 tpsn of olive oil, goats cheese and the frypan mix, blitz until you have a paste. At this stage you can adjust to suit your palate either more goats cheese, basil – you get the idea.
When the pasta pot comes to the boil add the dried fettuccine, boil until al dente. Drain the pasta.
*Note* I drain in the sink placing the colander on a cup, this captures a cup of the starchy water which is used in the next process of this dish.
In the still hot pasta pot place 1/4 to 1/2 cup of the starchy water, add the parmesan and stir until the cheese is combined with the water – goo comes to mind. Add the blitzed paste into the pot and stir into the cheese. Lastly add the pasta (if too dry add a little starchy water), stir and serve.
Add extra Parmesan or Grand Padano to taste.
Eat and enjoy with your favourite beverage, we had a crisp chilled white wine – Windowrie Cowra Verdelho 2007
Buon Appetito! D34