Hello everyone! Well, as you may or may not have read on Facebook, I am out of town on vacation and have enlisted the help of some very dear food blogger friends for some guest posts this week and next. It’s been a very busy few weeks and even though I am in Mexico relaxing and soaking in the sun, the next several weeks upon my return will be crazy busy. After my vacation, I head straight to Dallas to see my parents and to spend some time with my mother, before her kidney transplant surgery. And then, we head back home to get ready to sell the house and move.
Drumroll please. . . we are moving to Madison, WI.
I think when people are going through tough times or simply need some help, your family may be the first ones you turn to for help. And then, of course, you turn to your friends. I have never even met Paula in person yet (or even talked on the phone) but she has become a very special friend and supporter. I am so thankful for her and for this post.
I’ll keep this short because you guys have to check out her recipe. Paula from Vintage Kitchen Notes is one of most talented bloggers I know. Her recipes are always fabulous, fresh, delicious and inventive. This is her second guest post here on my blog. . and there’s a reason for that. Paula is brilliant. And I’m not sure she knows this but pesto is one of my favorites. . so, for me, this recipe is perfection.
With that, I will turn it over to Paula!
Hello again, Hip Foodie Mom readers!
I wonder if Alice is thinking about us? Do you think we can lure her with a nice bowl of whole wheat pasta smothered in a luscious spinach, lemon and pine nut pasta? No? I figured as much too. I mean, she’s on a more than deserved vacation people, growing freckles and making sand castles with her girls.
Let’s talk about this recipe then, until she comes back.
This is a recipe that I came up with after visiting an open organic and artisanal market that happens every month in this city, Buenos Aires. It’s always in a different neighbourhood, and the time it set foot in mine, I visited it three times. The weekend was incredibly sunny and warm, an indian summer, so let’s say it was crowded as Disney on a discount day.
But I got these wonderful whole wheat fusilli, a pasta I absolutely love to serve with pesto. They were made for each other, though you might call the spinach lemon pesto clingy, considering it gets into the spirals and doesn’t let go. Sometimes clingy is good.
I have nothing but praise for pesto, from the traditional one with basil, walnuts and garlic, the way my grandmother used to make it in a large mortar heavy as a melon necklace, to the awesome arugula one layered in these eggplant sliders, or my all time favorite, sun dried tomato pesto. Add a few tablespoons to a tomato soup or potato salad and make it sophisticated, use it as a sauce for oven baked potatoes, slather it on garlic bread next time you make a barbecue, or drizzle it over grilled chicken as a sauce. Oh, and it’s the perfect dressing for a pasta salad too.
The spinach is the leader in this recipe, and the lemon is exclusive. Without the latter there’s no depth of flavor. You can also add a few teaspoons of a good vinegar, but citrus goes so well with spinach I think you’ll be better following the recipe.
Let me tell you this is the perfect way to use the leftover greens and herbs that get forgotten in the refrigerator. What? You don’t have leftover spinach, arugula and parsley? Lucky you then, because in my kitchen those three things never get used fast enough, no matter how many salads and soups I make. So my very un-original idea always ends up being pesto. For all the above reasons. And I bet you can come up with a few more.
For now, I urge you to try it and make a quick lunch, preferably outside in the sun, in the company of family and friends. It’s even good cold. But I already told you that.
Before I go, I want to thank my friend for having me guest posting here. She’s as loyal and caring as a food blogger can be, not only with others but with life in general. Such a marvelous thing for fate to throw her in my path. You can read more about how we met in the caramel congo bars post, some awesome chocolate and blondie bars all in one btw.
And let’s send Alice and her family a big cloud of positive thoughts and courage as they gather together in Dallas for a family health issue concerning her mother. Such a wonderful group of women.
- 2 cups fresh spinach, washed
- ½ cup fresh parsley
- ½ cup fresh arugula
- ¼ cup pine nuts
- 1 shallot
- Juice of ¼ to ½ a lemon
- ⅓ cup olive oil
- Salt
- Freshly ground black pepper
- 12oz. pasta, cooked al dente
- Grated parmesan cheese, to serve
- Put all ingredients, except pasta, in the bowl of a food processor, fitted with the metal blade. Process for 30 seconds, or until it forms a paste. Check seasonings and continue to process until it´s puréed to your liking.
- Keep in the refrigerator, in a container with a lid, and a thin layer of olive oil on top, to prevent oxidation.
- Cook pasta al dente according to package directions, toss with pesto, sprinkle with grated parmesan and serve.
that looks good and so healthy! gonna have to try it!
yes Grace, you must try this!! All of Paula’s recipes are wonderful!
Hi Alice and Paula!
Paula I agree lemon is way better here with the pesto, for sure tastes heavenly good and I am so in love with your pasta, very pretty and a great choice for this pasta sauce.
Helene,
I also can’t wait to try Paula’s pesto. . I’ve never added lemon juice to my pesto but you can bet I will now! Nice to meet you!
Thanks Alice for having me here! You enjoy your vacation my friend, as much as you can!! Happy to be sharing this pesto with your readers!
Thank you Paula! So far, we are having a great time!! thank you again!
Wow you are quite the busy lady! Congrats on your upcoming move. I agree–its so nice to have so many amazing friends to turn to in the food blogging community! This past looks delish!
Thank you, Katie! and yes, I honestly LOVE my food blogging friends!
I just adore lemon in savory recipes. Paired with parsley and arugula what’s not to enjoy!
Hi Deb!
yes, I can’t wait to try this one. . yum!
I adore pesto. Can you believe I only made it for the first time this past month? What the heck took me so long? I can’t wait to try Paula’s spinach and lemon version. It would taste fabulous slathered on everything. You and Paula are simply the best – I know that I can count on you ladies for anything, and vice versa. I’d be there for you in a heartbeat! Enjoy every moment of your vacay, Alice! You deserve it.
Thank you so much, Nancy!! I know. . I also can’t wait to try Paula’s pesto. . I feel the same way about you and Paula! 🙂 and thank you . . will do my best to enjoy and kick back!
Looks great and I bet it tastes great, too Paula! And Madison is a great place, Alice!
Hi Abbe,
Thank you so much for saying that Madison is a great place. . we don’t know anyone there. . and just moving in general is tough. . I’m super sad about leaving Seattle but I am going to meet some friends of friends in Madison. This was so nice for me to read .. thank you!!
Nice to “meet” you through Paula, Alice! I look forward to perusing your pages! ~ David
Hi David!!
likewise!! and thank you for stopping by! Cheers!
Alice, sorry to hear your mom has to go thru surgery. Glad you’ll be there for your family. Just lifted a prayer for them.
Thank you so much, Addy! Grace, my sister, is my mom’s donor. . so if you could pray for them both that would be fantastic!! Smooth surgery and speedy recovery ..
Oh wow your sister is the donor?! I will pray for both of them! Keep us posted how everything goes.
By the way, you’re becoming a really awesome food stylist! Love seeing your food photos.
I’m a huge fan of Paula too! So lovely to see her here. What a gorgeous recipe. I’m a bit ashamed to admit that I have never made pesto from anything other than basil. Will definitely have to change that now. 🙂
Hi Maria,
no shame in that at all! now you can explore different things. I can’t wait to try this recipe from Paula. . and arugula + basil as well makes an absolutely delicious pesto!
Pasta + Pesto = two things that I always miss the most, especially since I’m all about pasta. Adding arugula and shallots definitely makes this pasta extra delicious. Can’t wait to try the recipe. Yum!
Pesto is a big favorite of mine. I love this recipe variation. I can’t wait to try it and the tip about using leftovers from frig is great.