foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Creamy Popeye Pasta

6/15/2021

2 Comments

 
Growing up I always LOVED my aunt's pesto recipe. I used to be able to tolerate the accidental nut or two when I was younger so it wasn't until I was a bit older that I realized I'm allergic to pine nuts and I can't have traditional style pesto!! Lucky for me, pine nuts aren't the real flavor hero of the recipe unlike the crucial and potent garlic and basil components...so it's very easy to omit the pine nuts and still end up with something that tastes very similar to pesto!

A few house keeping notes:
  • Measuring leaves is hard. If you're finding that your two cups of spinach and 6-7 basil leaves isn't blending as nicely with the 1/4 cup olive oil, add more olive oil in and adjust because the amount of greens you packed into that cup might be more or less than the exact amount I used.
  • The first time I made this recipe I used TONS of green herbs -- so if you want to experiment and add in some more flavors, go for it!! Cilantro, chives and parsley all are great options. I sometimes make this dish with kale but since kale is a bit thicker I usually remove the stems and blanch or massage the kale in order to soften it up a bit for easier blending.
  • For a healthier version, you could skip the cream!! (I also think a spoonful of greek yogurt would be amazing mixed in instead of cream as well.) Actually, the recipe without the cream is something I eat often, it's my "Popeye Pasta" recipe that I developed a few years back.
Picture
What you need:
  • 1/2 lb (1/2 standard box) pasta of choice
  • 1 cup grated parm
  • 5-6 garlic cloves
  • 6-7 large basil leaves
  • 2 cups packed spinach
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • salt and pepper to taste
What to do:
  1. Bring a large pot of salted water to a boil and cook your pasta of choice according to the package instructions.
  2. ​Add the parm, garlic, basil, spinach, EVOO and lemon juice to a food processor and blend until fully combined and smooth. (If the sauce looks too thick you can loosen it up with more EVOO.)
  3. Transfer the sauce to a skillet slowly and add the cream in, one half cup at a time. Whisk to combine each time and cook on low. It can simmer for a while while the pasta finished up cooking!
  4. Season the sauce with salt and pepper and taste. If you didn't salt your pasta water in the beginning step, it may need additional sodium.
  5. Top with fresh parm and or burrata cheese and more pepper before serving! Good hot or cold as a pasta salad!
2 Comments
Britany
7/12/2021 05:52:04 pm

This sauce is amazing chefs kiss …. I added pin nuts cuz I had some and sever left with spicy sausage

How do you store your extra sauce ?

Reply
JohnM
9/27/2021 12:32:50 pm

No pine nuts for you? Try pistachios?

Reply



Leave a Reply.

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact