Pasta Pesto

Pasta week continues!  This dish is fresh and healthy and I think everyone in your family will enjoy it. There are four parts to this dish:  the pesto, the meat (shrimp or chicken), the pasta and the spinach  . Substitute another vegetable for the spinach if you want to (chopped broccoli, green peas or even carrots or tomatoes).  This is a fun dish to assemble with your family---don’t hesitate to get them involved.  Even if they grumble at first, they will feel a sense of accomplishment and get to spend time with you!

PESTO

Ingredients:

1 cup lightly packed fresh mint leaves

½ cup lightly packed fresh basil leaves

¼  cup extra virgin olive oil

Instructions:

*Blend mint and basil in food processor until finely chopped.  With the machine running, gradually add olive oil until emulsified.  Transfer pesto to a bowl. 

SHRIMP OR CHICKEN

Ingredients:

2 and ½ cups Shrimp or Chicken (cut into chunks)

Instructions:

*In a bowl, toss shrimp (shells and tails removed) or chunks of chicken with 2 T. olive oil  and salt and pepper to taste.

* Sauté the shrimp or chicken until cooked through. 

*Coat the cooked shrimp or chicken with the pesto.

PASTA

Ingredients:

1 box of Pasta of your choice

¼ cup butter

1-2 cups finely grated Romano or Parmesan cheese

1 cup coarsely chopped baby spinach (place over surface of serving platter)

Instructions:

*Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until it is al dente, about 8 minutes.

* Drain pasta, reserving 1 ½ cups of the cooking liquid. Do not rinse pasta.   Immediately toss pasta with butter.

* Add cheese and enough pasta water to moisten.

SPINACH

Instructions:

*Place 2 large handfuls of cleaned and dried spinach onto a heat-safe serving platter.

*Place pasta mixture over spinach.

*Place pesto-coated shrimp or chicken over pasta.

*Toss gently and add pasta water if needed to loosen and moisten.

*Top with additional freshly grated parmesan reggiano cheese.