I’ve never had trottole before so I thought I’d give it a whirl to see how it is, texture-wise. It looks like a really long macaroni and it feels like you’re eating just that. Strange, but yummy. In other words, I’m an instant fan.
And it’s pretty obvious that spinach is my go-to vegetable. I eat it more than any other veggie in existence. Yet, believe it or not, I’ve never had spinach pesto either. About time I made some.
And dagnabit! I am impressed! Wow! I vow to make it again here very soon.
Ingredients (2 servings):
1/2 lb. Trottole Pasta (or any pasta you want)
A couple handfuls of Fresh Organic Baby Spinach
Red Pepper Flakes (optional)
1 lightly packed cup of Fresh Organic Baby Spinach
1/2 lightly packed cup of fresh Basil
1/4 cup toasted Pine Nuts (or walnuts)
1/4 cup Grated Parmesan Cheese
2 Garlic Cloves
1 tbs. Grated Lemon Zest
1 tbs. Fresh Lemon Juice
Salt & Pepper, to taste
Cook pasta to al dente. Meanwhile, put all the pesto ingredients, except for the EVOO, in a food processor. Slowly pour in the EVOO while lightly pulsing the machine until you have a creamy mixture.
Blend pasta with pesto in a large bowl. Mix in the other cup of spinach and sprinkle with red pepper flakes, if you want.
Here’s a quick dinner idea when you want style without the fuss.
1 Chicken Breast, thawed and brined
2 Tbs. good quality Basil Pesto (store-bought is fine)
Salt & Pepper
2 Tbs. Low-Fat Shredded Cheese
For an incredibly moist meat, brine the chicken breast first. Place it inside a ziplock bag and fill with water and a dash of salt. Store in the fridge for at least a couple of hours. Overnight is great!
Preheat oven to 375F. Drain brine water completely and pat the breast dry with paper towel. Butterfly it and spread open. Dust both sides with fresh ground pepper and rub pesto all over. Fold back the breast, place on a baking sheet and pop in the oven until temperature reaches 165F, about 30 minutes more or less, depending on size. Transfer to a serving plate, sprinkle with cheese and pop in the microwave for a few seconds, until the cheese has completely melted. Enjoy with pasta or polenta.
For some reason, I don’t get to eat meatloaf that often. I mean, it’s one of the simplest things to make but it just slips my mind when trying to figure out what to have for dinner. So, one night I was watching Throwdown and the event was meatloaf. I thought, it’s about time I made one. And so I did. I just happened to have all the ingredients in the pantry, too. And so, off I went into meatloaf heaven.
By the way, I didn’t realize how good meatloaf is with polenta. Glad I had them cakes around. And those hand-crafted potato chips? LOL! I almost lost the tip of my finger thinly slicing those suckers (I can see a mandolin purchase on the horizon). Oh yeah, instead of ketchup, I used basil pesto sauce. Why? Well, just because I can.