Spinach and Basil Pesto Rigatoni with Yam Fries

Posted on 18. Jan, 2012 by in Comfort Food, Family Dinners

 

 

A baby hawk flew into the open chicken cage today. All the chickens were out roaming around the yard apparantly the hawk flew in for a drink of water. He opened up his wings to make himself look bigger and we got to see the beautiful underside. He hung around long enough for us to get a few good photos then flew out right over our heads. We watched him perch high in the apricot tree over looking the herb garden. Noticing the bounty of basil in the garden I grabbed some and paired it with spinach to make a creamy pesto that my kids loved. I like combining spinach and basil as the flavors balance each other into a fresh and light pesto.

  • 2 cups torn basil leaves
  • 2 cups torn spinach leaves
  • 1 cup raw walnuts
  • 1 cup shredded parmesan
  • 1/2 cup olive oil
  • zest of one lemon
  • 1 T lemon juice
  • 1 garlic clove
  • 1/2 t salt
Bring salted water to a boil. I like to add enough salt so it tastes like the ocean. Cook rigatoni or other type of pasta according to the directions but always al dente. Reserve 1/2 cup of the pasta water or just scoop it off the top with a glass measuring cup. Blend all ingredients in a food processor till creamy scraping down the sides and adding a bit of the hot pasta water if needed to thin it out. Place the hot pasta in a serving bowl add the pesto. Let the pasta sit for at least three minutes to absorb the sauce and set the flavors. Add more pasta water as needed. Top with grated parmesan.
Yam Fries
Peel and cut 1 or 2 yams lengthwise into strips. Sprinkle lightly with chili powder, paprika and salt. Bake at 375 for 30 minutes.

 

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One Response to “Spinach and Basil Pesto Rigatoni with Yam Fries”

  1. janet schlihs 16 February 2012 at 6:31 pm #

    he hung around long enough for what???? i want to know what happened.

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