After reading many recipes on Pesto, I decided I would try one. I was inspired by Sweet Luvin’ in the Kitchen’s Spinach and Basil Pesto. I am not sure if my version would classify as a Pesto since I did not add nuts. I am allergic to all tree nuts, so I did not even go there! I used what I had on hand and what I researched from what typically goes into Pesto and went from there.
- 1/2 Cup of Spinach Leaves
- 1 Tbsp of Dried Basil
- 1/4 Cup of Fat Free Italian Dressing
- 1/4 Cup of Olive Oil
- 2 Cloves of Garlic
- 3/4 Cup of Mozzarella Cheese
- 8 oz of Angel Hair Pasta
Boil the angel hair pasta and drain, as instructed on the package and set aside.
Combine all of the ingredients in a food processor and mix until it’s in a very fine, liquid consistency. Then, mix the pesto with the angel hair pasta.
I tasted a bit of the pesto and initially I thought the garlic was way too strong; however, once it was tossed with the pasta it was just right. On a side note though, if you are planning to impress a date with this recipe, I’d bring a toothbrush and a lot of mints!
I was really surprised with how good this taste, it was such a nice flavor. I wondered how my son would react to it as he is my taste tester, yes and he is only 14 months old. He is learning early. He really LOVED this, he was gobbling it up as fast as I was giving it to him!
I served it with leftover dill fish and fresh squash.
Enjoy this delicious Pesto Pasta!