 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Inspired by Everyday with Rachael Ray's Pasta with Hazelnut-Spinach Pesto Ingredients:
2 tablespoons butter |
1 large onion, quartered and sliced thin |
salt, to taste |
1 lb whole wheat penne |
1/3 cup olive oil |
1 large garlic clove, grated |
1 sprig rosemary |
12 ounces spinach, discard stems |
pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large skillet, melt butter over medium heat. Add the onion and cook until caramelized, 15 - 20 minutes.
2. Bring a large pot of water to boil, salt it, add the pasta; cook al dente. Drain, saving 1 cup of the pasta water.
3. While the pasta cooks heat the olive oil in a small saucepan & rosemary sprig over med-low heat & steep for 5 minutes. Let it cool and discard the rosemary.
4. Pour the oil and garlic in a food processor. Add the spinach and process into a thick paste. Season with salt & pepper.
5. Stir the pasta cooking water into the onions, then stir in the pesto. Add the cheese and toss to combine.
|
|