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Saturday, August 22, 2015

Linguine with homemade basil pesto, grape tomatoes and wilted spinach.


  1. Boil a saucepan of water, enough to cook the pasta al dente. Stir once to separate.
  2. Remove from heat and drain pasta in a colander, running through cold water.
  3. In a non stick pan, saute sliced onions, celery, and garlic. Add grape tomatoes cut into halves, some baby spinach, salt and pepper.
  4. Add pasta to the pan and the homemade pesto (I used basil, garlic powder, olive oil, salt and pepper).
  5. Sprinkle grated parmesan and serve warm.

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