Pesto Pasta
Prep Time10 mins
Cook Time25 mins
Equipment
- 3-qt Sauce Pan
- 2-qt Sauce Pan
- 8-10 in Frying Pan
- Silicon Stirring Spon
- Large Colander
- Blender
- Measuring Spoons
- 2-Cup Measuring Cup
Ingredients
- 2 cups Fresh Basil
- 2 cups Fresh Spinach
- 240 g Queso Fresco
- 12 oz Evaporated Milk
- 1/3 cup Vegetable Oil
- 1 tbsp Olive Oil
Instructions
- Add 12 oz of evaporated milk to the blender.
- Add 240 g of queso fresco to the blender.
- Set the blender aside.
- Boil 6 cups of water in the 2-qt sauce pan.
- Measure 2 cups of spinach with the measuring cup.
- Once the water in the 2-qt sauce pan has come to a boil, add the 2 cups of spinach, put the sauce pan lid on top, reduce the burner to low, and cook the spinach for 4 minutes.
- Separate the spinach from the boiling water by pouring spinach and boiling into a colander previously placed in a sink.
- Add the spinach to the blender
- Add 1 tbsp of olive oil to the 8-in frying pan and set the burner to medium heat.
- Measure 2-cups of basil leaves w/ the measuring cup.
- Add the basil to the frying pan and lightly fry for 2-3 minutes.
- Add basil and olive oil to the blend.
- Blend ingredients until a smooth texture has been achieved.
- Cook preferred pasta al dente in a 3-qt sauce pan.
- Separate the water from the pasta and return the pasta to the 3-qt sauce pan.
- Add 3/4 of the pesto sauce to the 3-qt sauce pan, set burner to med-low, and and stir pasta until the pesto has adhered itself to the pasta.
- Add the remaining 1/4 of the pesto sauce to sauce pan, stir for 1 minute, and serve promptly.
