Creamy Spinach Pasta with White Beans

Ingredients

Ingredient Checklist

• 1 (5 ounce) package baby kale
• 1 (5 ounce) package baby spinach
• 16 ounces whole-wheat penne or rigatoni pasta
• 4 ounces cream cheese
• 1 cup shredded Gruyère cheese
• 1 cup torn fresh basil leaves, plus more for garnish
• 3 tablespoon lemon juice
• 2 clove garlic, grated
• 1.5 teaspoon salt
• 1 teaspoon ground pepper
• 1 (15 ounce) can low-sodium white beans, rinsed

Directions

Instructions Checklist

• Step 1

  Bring a large pot of water to a boil. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling.

• Step 2

  Add pasta to the boiling water and cook al dente according to package instructions.

• Step 3

  Meanwhile, combine the greens, cream cheese, Gruyère, basil, lemon juice, garlic, salt and pepper in a food processor; process until the greens are finely chopped.

• Step 4

  Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot. Add the reserved water to the food processor and process until the sauce is smooth. Add beans and the sauce to the pasta and stir to combine. Top with more basil, if desired.

Miso Pesto with Ramen Noodles

 

Ingredients

2 SERVINGS

4

cups baby spinach

2

cups cilantro leaves with tender stems

1

Tbsp. white miso

1

garlic clove

½

cup grapeseed or sunflower oil

1

tsp. toasted sesame oil

1

tsp. fresh lemon juice

Kosher salt

2

5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand)

1

Tbsp. unsalted butter, cut into small pieces

Toasted sesame seeds (for serving)

Toasted sesame oil

Preparation

Step 1

Bring a medium pot of water to a boil.

Step 2

Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Step 3

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Step 4

Divide noodles between bowls and top with sesame seeds and sesame oil.

Step 5

Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

Pasta Tossed with Shrimp, Vegetables, and Pesto

Ingredients

1 1/2  cups  diagonally sliced snow peas

1 1/2  cups  julienne-cut yellow squash

2  teaspoons  olive oil

3/4  pound  large shrimp, peeled and deveined

1/2  cup  fat-free, less-sodium chicken broth

4  cups  hot cooked farfalle (about 3 cups uncooked bow tie pasta)

1 1/2  cups  cherry tomatoes, halved

1/4  cup  (1 ounce) crumbled feta cheese

1/2  cup  Homemade Pesto

1  tablespoon  lemon juice

1/2  teaspoon  salt

1/8  teaspoon  black pepper

Bring water to a boil in a saucepan; add snow peas and squash. Cook 45 seconds or until crisp-tender; drain.

Heat oil in a large nonstick skillet over medium heat. Add shrimp; cook 3 minutes or until done. Add snow pea mixture and broth. Cover and cook 30 seconds or until thoroughly heated.

Combine shrimp mixture, pasta, and remaining ingredients in a large bowl; toss well.

Cilantro Almond Pesto

Ingredients

3/4  cup  fresh cilantro

2  tablespoons  slivered almonds, toasted

1  tablespoon  chopped seeded jalapeño pepper

1/8  teaspoon  salt

1/8  teaspoon  black pepper

1  garlic clove, chopped

3  tablespoons  plain fat-free yogurt

1 1/2  teaspoons  fresh lime juice

Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Cilantro Pesto Shrimp & Andouille Sausage Quesadillas

Ingredients
1 pound shrimp, peeled and deveined
1 andouille sausage link
1 jalapeno pepper
1 cup shredded Monterey Jack cheese
8 tortillas
2 cups Cilantro Pesto

Cut the jalapeno pepper in half, remove the seeds, and then cut it into small slices. Toss jalapeno slices with shrimp and 1 cup cilantro pesto. Set aside and marinate for 30 minutes.

Slice andouille sausage crosswise into thin slices. Saute sausage over medium heat for 4 minutes. Add shrimp mixture and cook for 3 minutes or until shrimp are finished.

Make quesadillas by topping 1 tortilla with 3 tablespoons shredded cheese, 2 tablespoons cilantro pesto, 1/4 shrimp mixture, 3 more tablespoons shredded cheese, and another tortilla.

Cook each tortilla over medium heat 2 minutes per side. Serve with sour cream and green onions.

Cilantro Pesto

Ingredients
1 cup fresh cilantro leaves
1/4 cup parsley leaves
2 garlic cloves
2 tablespoons pine nuts
1/3 cup grated Parmesan
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Put all ingredients in the work bowl of a food processor. Process until smooth.

Homemade Pasta with Basil Pesto

Ingredients
1.5 pounds of fresh pasta
Basil Pesto
Olive Oil
Grated Parmesan Cheese

Cook pasta in boiling, salted water until al dente (about 2-3 minutes for fresh pasta).

Reserve 1/2 cup of cooking liquid. Strain in colander. Combine pasta and basil pesto, mix well. Add reserved cooking liquid and/or extra olive oil if pasta seems dry.

Place pesto pasta in serving bowl and sprinkle with Parmesan cheese.

Makes 4-6 servings.

Basil Pesto

Ingredients

3 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1.5 garlic cloves (or 2 small cloves)
3/4 teaspoon salt
1/3 teaspoon black pepper
about 1 cup extra-virgin olive oil
3/4 cup grated parmesan cheese

Pulse basil, pine nuts, garlic, salt, and pepper in a blender until finely chopped. With blender still running, slowly add olive oil until emulsified. Tranfer mixture to a medium bowl and stir in cheese. Season to taste with additional salt & pepper.

Makes enough pesto for 1.5 pounds of fresh pasta.

Roasted Yellow Pepper & Cilantro Pesto

This full flavored pesto goes great with fish or chicken.

Ingredients
1 large yellow bell pepper
1 clove garlic, chopped
1 tablespoon pine nuts
3/4 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/4 - 1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
Broil the pepper for 10-15 minutes. Let it cool down, then remove the skin, and chop the pepper.

Add the chopped pepper, pine nuts, garlic, cilantro, and cheese to a food processor and pulse until combined.

Add the oil with the motor running until emulsified. Season with salt and pepper. Set aside.

Use as a topping with your favorite fish or chicken recipes.

Pan Seared Mahi-Mahi with Roasted Yellow Pepper & Cilantro Pesto

This is a great recipe to make if you don't have much time to cook dinner and don't want to order take-out. Serve it with rice or stuffing and a salad.

Rub for Mahi-Mahi
1 tablespoon paprika
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dark brown sugar
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Mahi-Mahi
2 mahi mahi fillets, 8-10 ounces each
2 teaspoons olive oil
Rub
Cilantro leaves

For the rub, combine all ingredients in a small bowl and mix well.

For the pesto, follow the Roasted Yellow Pepper & Cilantro pesto recipe.

Pre-heat a grill or saute pan on the stove over medium heat. Brush fish with oil. Rub the non-skin side of the fish generously with the rub. Cook 3-4 minutes on each side or until desired degree of doneness.

Top each piece of fish with a few tablespoons of pesto. Serve the rest of the pesto on the side. Garnish with cilantro.