It's all started when I read this Recipe for Health article on NYTimes. I thought to myself 'Hey, that's a good idea to make simple, healthy and delicious vegetarian dish!' so I decided to make it over the weekend. Since I didn't have any parsley and edamame, I substituted spinach, arugula and dandelions for parsley and frozen shelled peas for edamame. And since I wanted to make extra 'pesto sauce' to use for pizza topping later on, I tripled the amounts of the olive oil and added extra Parmesan cheese to the sauce.
4 large garlic cloves, peeled and roughly chopped
1 packed cup of spinach
1 packed cup of arugula
1 packed cup of dandelion
1/3 cup of olive oil
1 cup of shredded Parmesan cheese
salt and pepper
1 package of dried spaghetti
1 cup of frozen peas
1 handful of Broccolini
1/2 cup of dry white wine
- In a food processor, pulse-chop the garlic for a few seconds. Add in the spinach, arugula, dandelion and Parmesan cheese and then pulse-chop some more until finely chopped. With the machine running, drizzle in the olive oil. Taste and season with salt and pepper accordingly.
- In a large pot of salted boiling water, cook the dried spaghetti pasta according to the direction in the package.
- About 5 minutes before the spaghetti is done cooking, add the frozen peas and Broccolini into the pot. Drain well.
- Using the same pot, cook the 'pesto sauce' with the dry white wine for a couple of minutes until it boils and then add in the spaghetti, peas and Broccolini.
- Toss the mixture together, add grated Parmesan cheese, salt or pepper if necessary.