Definitely NOT Pesto

The luxury of having fresh spinach or basil for that matter, oh hell it’s hard to get PASTA!  We had an order from Amazon that was suppose to be 40 pounds of penne pasta in four five pound bags.  What arrived was slashed packages all mostly empty with a total of only seven pounds of noodles.  I contacted the vendor and they felt it was “more than generous” to offer me $30 of the $50 I paid for the shipment, because there were 7 pounds of scattered loose pasta.  I didn’t have the band width to argue.  I took the money and we saved the pasta bits for toddler craft time.  Tonight we had frozen spinach and a couple cans of artichoke hearts.  That’s GREEN!  Easy.  Done.

Print Recipe

Definitely NOT Pesto

Difficulty: Easy Prep Time 20 min Cook Time 15 min Total Time 35 mins

Servings: 10

Ingredients

Servings

• 2 Packages Frozen Spinach (Mine were small, but you can't go wrong with more spinach.)
• 2 cans artichoke
• 5 cloves crushed garlic
• 0.5 cups Olive Oil (If you are not making a vegan dish, you can add butter.)
• Salt and Pepper to taste
• 2 pounds Pasta

Instructions

1. Place frozen spinach in a dutch oven with olive oil and begin to saute over medium heat. Place the artichoke hearts in food processor and pulse to rough chop, then add to spinach. Crush garlic into the mix and simmer until spinach is thawed.
   
2. Cook pasta according to directions on package. For some of our crew who like a bit of heat, we added a sliced serrano chili. Toss with sauce and serve hot. If you are not serving a vegan dish, you can add Parmesan cheese. Tonight we served with a spoonful of ricotta cheese.