![]() Gently toss the hot pasta with the pesto in the pot, adding some pasta cooking water if necessary for a creamy sauce. Put the pasta back in the pot.įor the cashew pesto: Combine the basil, garlic, cashews, Parmigiano-Reggiano, oil, 1/4 cup water and salt and pepper in a blender and blend until smooth. Drain, reserving some of the pasta cooking water. Traditional pesto uses basil, pine nuts and parmesan cheese. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions for al dente. Switch the oven to broil broil the meatballs on high until browned, 4 to 5 minutes. ![]() Gently roll the mixture into balls about 1 1/2 inches in diameter and place them on the prepared baking sheet if the mixture is too loose, mix in a little more breadcrumbs.īake the meatballs until cooked through, about 22 to 24 minutes. Use your hands to gently mix the ingredients until just combined. Meanwhile, combine the chicken, veal, breadcrumbs, milk, Parmigiano-Reggiano, garlic powder, onion powder, ketchup, brown sugar, egg, salt and pepper and spinach in a large mixing bowl. Ingredients Spinach Cashew Pesto - 1/4 cup cashews - 1/4 cup almonds - 3 cloves garlic, smashed - 2 lemons, juiced (or about 6 tablespoons Heaven & Earth Lemon Juice) - 3 ounces baby spinach (1/2 of a standard size bag) - 3/4 cup good olive oil, such as Tuscanini Olive Oil - Manischewitz Kosher Salt, to taste - black pepper, to taste Directions 1. Transfer to a cutting board to cool slightly, then chop the spinach finely. ![]() Add the spinach and cook, stirring, until wilted and tender, 3 to 4 minutes. Line a baking sheet with aluminum foil.įor the meatballs and pasta: Heat the oil in a large skillet over medium-high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |