The word pesto comes from an Italian word meaning “to pound or crush”. Although pesto made with basil is best known, it can be prepared with different greens, herbs, nuts and seeds. Today I am sharing spinach pesto with Parmesan cheese and pine nuts. It’s absolutely delicious! You wont believe it contains no basil. Divide any pesto leftovers into portions and keep in on hand in the freezer. Great with fish, scallops and grilled chicken. Add to soups, tomato sauce, flat bread and sandwiches.
Pasta with Spinach Pesto and Bacon Bites: ~ 4 servings
12 oz Fresh Pasta
1/2 -3/4 cup spinach pesto, to taste
2-3 bacon slices, cooked and crumbled
More Parmesan cheese for serving
To make pesto: Bring a large pot of water to boil. Fill a large bowl with ice cubes and cold water.
Plunge the spinach into the boiling water for 20 seconds. Using tongs or a slotted spoon, transfer the spinach into the ice water. After couple of minutes, drain the spinach in a colander, then squeeze it to press out excess water.
Put spinach and the remaining pesto ingredients in a food processor and puree until smooth. Transfer to a container, cover and refrigerate until ready to use. The pesto will keep for up to 3 days. Freeze any leftovers (divide into portions first) to use in soups, tomato sauce. Also, great on fish, chicken and flat bread.
To make pasta with spinach pesto and bacon bites: Bring a large pot of salted water to boil. Add pasta and cook until al dente, according to the package instructions.
Just before the pasta is done, remove 2 tablespoons of pasta water and add it to spinach pesto.
Drain the pasta and toss with pesto mixture. Top with bacon bites and serve with extra cheese if desired.