Pasta With Spinach Pesto Corn And Beans Recipes

SPINACH PESTO PASTA WITH OLIVES

Steps:

• Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
• Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

PASTA WITH SPINACH AND CANNELLINI BEANS RECIPE

Steps:

• In a large sauce pan heat olive oil and saute the onions over medium heat until translucent.
• Add in crushed garlic and saute for 2 minutes.
• Add cannellini beans, spinach,tomatoes, and broth.
• Stir and cover. Let cook for 15 minutes.
• Meanwhile, cook the pasta.
• When pasta is finished, transfer the pasta into the saucepan mixture. (It is okay to let some water get into the mixture).
• Mix well and serve!

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

PASTA WITH SPINACH PESTO, GREEN BEANS & TOMATOES

Steps:

• Heat a large pot of salted water to boiling and add pasta. Cook according to directions on the package, drain and reserve about 1/2 cup of the pasta water.
• Steam the green beans until crisp tender. Add them to a large bowl along with the halved tomatoes.
• In the meantime, make the pesto by adding the vegetable broth to the bowl of a food processor along with the spinach, basil, mint, miso, garlic, shallot, and toasted almonds. Salt and pepper to taste. Process until combined, scraping the sides as needed. Add more vegetable broth if too thick.
• Add pasta and the pesto to the bowl with the green beans and tomatoes along with enough pasta water to loosen the sauce to the consistency you like.
• If topping with cashew crumble, put cashews, nutritional yeast and salt into a small food processor and pulse until finely chopped and crumbly.
• Don't over process or you'll have cashew butter.
• Sprinkle each dish with ground cashews for a beautiful, delicious topping.

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

PESTO SPINACH AND TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Stir in spinach; saute until wilted, about 2 minutes.
• Stir tomatoes into spinach; cook just until tomatoes are heated through, about 2 minutes. Stir in pesto.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
• Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

PASTA WITH SPINACH PESTO, CORN AND BEANS

Steps:

• 1. Process all pesto ingredients in a food processor until paste-like. Set aside. 2. Cook pasta, corn and beans in a large pot of boiling salted water until tender. Add the beans during the last 7 minutes and the corn during the last 3-4 minutes. Drain and set aside. 3. Combine ingredients for garnish while pasta and vegetables cook. 4. Layer ricotta, salt and pepper, pasta and vegetables, and pesto. Toss until coated. Sprinkle with parmesan and tomato garnish. Check for olive oil, salt and pepper.