As much as I love to cook, sometimes it's nice to have a break. The past two nights, and tonight, we have dined out with friends. Tonight I was asked to bring a pasta salad. My sister in law Lynne gave me this recipe years ago (it's even on a recipe card, instead of in my email inbox!) and I've made it MANY times since. It calls for walnuts, but I've also used pecans and almonds- today I'm using pecans. I'm also using fresh basil today, and it's the first time I've done that.
Ingredients:
1/2 cup walnuts
2-3 cloves garlic, peeled
1 10 oz package frozen chopped spinach, thawed, undrained
1/2 cup grated parmesan cheese
1/2 cup oil (I use EVOO)
1/4 cup water
1 tsp salt
1 tsp dried basil (or 2-3 tsp fresh basil)
14-16 oz box pasta ruffles (or other noodles) cooked and drained
Directions:
1. In a food processor, combine walnuts and garlic; process until well chopped.
2. Add spinach, parmesan, oil, water, salt and basil. Process until well blended.
3. Spoon over pasta; toss to coat well. Serve hot or cold. Makes 8 cups.
I have never eaten this warm, but I bet it would be good! If you don't like raw garlic, be sure to cut back on it! I think the pasta ruffles work best with this recipe, but Walmart didn't have any, so today I used spirals!
I have to add that my 7 month old LOVED this pasta salad! I just cut up the little spirals and he chowed down!
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