March 21, 2007

• No more of that sleazy food.  Tonight I cleaned out my refrigerator and made pasta with pine nuts. 

  Pasta with Pine Nuts

  1/2 bunch fresh spinach

  1 onion

  1 portabello mushroom

  3 garlic cloves

  2 T olive oil

  ½ cup pine nuts

  grated parmesan cheese

  3-4 cups freshly cooked pasta

  splash of balsamic vinaigrette

  lemon pepper and garlic salt

   

  Heat the frying pan before you add the oil.  Slice the onion and mushroom into similar-sized pieces and saute in olive oil on medium heat.  I like my pieces big.  When the onion is looking limp add the spinach, and when that has cooked down add the garlic and pine nuts and turn the heat down.  Keep those moving as they burn easily.  Salt and pepper and deglaze the pan with vinegar.  Drain the pasta and add to the pan, stirring to soak up the flavors.  Plate it and grate parmesan over the top.  It’s all about texture; the crunch of the nuts, the chew of the cheese.  In the summer I substitute basil for the spinach and cherry tomatoes for the mushrooms.

   

  I feel like myself again.

  • 12:46 am
  • 12 Comments