Devils Workshop

has been moved to new address

http://www.bigblackdogs.net

Sorry for inconvenience...

Big Black Dog

May 26, 2010

Please resubscribe to my new site

Hello,

Big Black Dog is no longer with Blogger. My new site is http://www.bigblackdogs.net. Can you please re-subscribe to my new site so you continue to recieve my posts. Here is the link to my new subscription feed.

http://feeds.feedburner.com/BigBlackDog

Thanks-

May 21, 2010

BigBlackDog has MOVED!

If you follow my blog with Google Friend Connect and wish to continue getting updates you must change the URL to:

http://bigblackdogs.net/

My lastest post is Cookie Bracelets and you can find the post at the below link:

http://bigblackdogs.net/cookie-bracelets/

Michelle

April 18, 2010

Linguine with Spinach Pesto Sauce


Linguine; (often written erroneously linguini in English, yet consistent with its usual English pronunciation) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. While spaghetti traditionally accompany meat and tomato dishes, linguine are often served with seafood or pesto.


Along with our gorgeous spring weather comes my craving for carbs and I've served pasta three times in the last two weeks and I'm ready for more! Digging through the 100's of pasta recipes I have and trying to decide which one I want to make is a tedious chore. So I narrowed down my search and took the easy way out with Eeny Meeny Miny Moe! I am so glad that Moe was the Spinach Pesto because it was delicious and very easy!


IMG_1229-1



Linguine with Spinach Pesto Sauce
Recipe inspired by Southern Food

1 LB of Linguine, cooked to package directions
4 c washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
3 garlic cloves, halved
1/4 c pine nuts (I used Pecans)
1/2 tsp dried leaf basil, crumbled
1/2 c extra virgin olive oil, add more if you need to thin the sauce
1/3 c grated Parmesan cheese
1/8 tsp. freshly ground pepper

Optional: 8-9 Sun dried tomatoes, diced


Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Cover and puree until leaves begin to look crushed.

Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture.

Add Parmesan cheese and 1/8 tsp. salt.

Cover and process until spinach pesto mixture is smooth. If the pesto is too thick add 1-2 TBL of Olive Oil until pesto reaches desired consistency.

Meanwhile, cook pasta according to package directions; drain in colander. Toss with the spinach pesto sauce. While tossing add the diced sun-dried tomatoes. Serve.


IMG_1230-1






All Rights Reserved 2008-10 © BigBlackDog

Labels: , ,