Thursday, May 5, 2011

Spinach Pesto Pappradelle with Shrimp - serves 4

This is one of those meals that you fix when it's fun to see the expressions on others faces as they eat it.  "Spinach?", they say.
"Yep, spinach", I reply.
"No, way", they say.
"Way."  I've never had it before, at least I don't think I have and I decided it would be fun to try.  I've done all sorts of pestos ranging from the typical basil to arugula.  This is no different.  Just fix like you would any pesto, using either pine nuts, or as I did, walnuts.  Then, not only do you get the vitamin packed greens, but the heart-healthy nut option as well.  So, even if you hate Popeye, like me, this too shall make you strong.


1 bunch of spinach, preferably organic
1/2 cup chopped walnuts
1 clove garlic
1/4 cup Parmesan cheese
1 tsp red pepper flakes (optional)
1/4 cup olive oil

Combine all of the above, through the red pepper, in a blender or Cuisenart.  Blend until grainy, adding olive oil in a slow stream.  Season with salt and pepper.

Add to your favorite pasta and top with "flash" fried shrimp (add a little olive oil to a saute pan, heat until shimmering, and add fresh shrimp), coated in Panko (as pictured) or plain.

1 comment:

  1. Erin, this looks so delicious! I had lunch with your mom this week and she looks so good!!!