{"id":15547,"date":"2023-03-10T14:17:04","date_gmt":"2023-03-10T14:17:04","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=15547"},"modified":"2023-03-30T12:21:35","modified_gmt":"2023-03-30T12:21:35","slug":"spinazie-pasta-pesto-workshop","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/spinazie-pasta-pesto-workshop\/","title":{"rendered":"Spinazie Pasta Pesto"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

4 servings<\/p>\n\t\t\t\t\t\t\t\tWhy peeled tomatoes are more flavourful than diced ones\n\t\t\t\t

Not all canned tomatoes are the same: whole peeled tomatoes have more flavour than diced ones because the best ones are selected to become peeled tomatoes.\u00a0To get the best of that flavour, don’t crush them at the beginning but first let them cook. This allows the natural sugars to caramelise and be released from the cell walls.\u00a0Just be careful if you’re wearing white clothes \ud83d\ude09<\/p>\n\t400 g
\n400 g
\nca. 8
\n200 g
\n400 g
\n100 g\n\tPenne
\nCanned tomatoes
\nSundried tomatoes
\nSpinach
\nChestnut mushrooms
\nGreen beans\n\tca. 90 g
\n1
\n2 cloves\n\tGreen pesto
\nOnion
\nGarlic\n\t

Prep<\/p>\n\t

10 min<\/p>\n\t

    \n
  1. Dice onion and mince garlic<\/li>\n
  2. Cut mushrooms into slices<\/li>\n
  3. Cut sun-dried tomatoes into small strips<\/li>\n
  4. Take off top from beans halve them<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\tTip for people who don’t like mushrooms\n\t\t\t\t

    What most people don’t like about mushrooms is the texture. You can cut the mushrooms very finely, so the texture is less pronounced in the whole meal and almost looks like ground meat.<\/p>\n\t

    Make it a dinner party<\/p>\n\t\t\t\t\t\t\t\tHere’s how you can easily make your own pesto\n\t\t\t\t

    Blend with a hand blender or food processor: 50 g fresh basil<\/strong>, 20 g walnuts<\/strong>, 1 clove garlic<\/strong>, and 1 TBL sp lemon juice<\/strong>.<\/p>\n

    Add 2 TBL sp olive oil<\/strong> and season with salt and pepper.\u00a0<\/p>\n\t

    Cook<\/p>\n\t

    20 min<\/p>\n\t\t\t\t\"pan\n\t

    Saute\u0301 onion and mushrooms<\/strong><\/p>\n\t

    high heat ~2 min<\/p>\n\t\t\t\t\t\t\t\tHow to cook delicious mushrooms\n\t\t\t\t

    Step 1: Put the heat on high, add a bit of oil and when everything is hot, add the mushrooms. Now the key is to not touch them for at least 1 minute. Really: don’t stir. This browns the mushrooms and creates lots of flavour. You don’t have to worry about burning mushrooms, just be careful if you’ve already added garlic because that burns easily.<\/p>\n

    Step 2: Stir. The mushrooms will make funny skeaky sounds. Cook for another minute on high heat.<\/p>\n

    Step 3: Reduce the heat. By now the mushrooms should have released lots of water. Let it simmer for a few more minutes to evaporate the water. At this stage it’s safe to add garlic without burning it.<\/p>\n\t

    Reduce heat and add\u00a0garlic<\/strong><\/p>\n\t

    medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper<\/p>\n\t\t\t\t\"pan\n\t

    Cook pasta\u00a0with\u00a0green beans<\/strong><\/p>\n\t

    after ~2 minutes add green beans<\/p>\n

    the beans need ~10 minutes so adjust when to add them according to the pasta cooking time<\/p>\n\t\t\t\t\"pan\n\t

    Add tomatoes, sundried tomatoes\u00a0and pesto<\/strong><\/p>\n\t

    stir and bring to boil\/simmer ~3 min<\/p>\n\t

    Add spinach<\/strong><\/p>\n\t

    simmer until spinach is cooked in and everything is warm ~8 min, taste and add more salt and pepper if needed<\/p>\n\t\t\t\t\"waves\"\n\t

    Make it a dinner party<\/h3>\n\t
      \n
    • \n
        \n
      • Garnish with fresh basil leaves and serve with Parmesan.<\/li>\n
      • Toast some sunflower seeds or pine nuts to serve<\/li>\n
      • Use high quality pesto or make it yourself<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n
          \n\n<\/ul>\n

           <\/p>\n\n","protected":false},"excerpt":{"rendered":"

          I discovered this recipe by accident, and it was part of the
          \ninspiration for the Fork Ranger book. The combination of tomatoes and
          \nchopped spinach almost creates a ground meat texture.<\/p>","protected":false},"author":22,"featured_media":13626,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[290,60],"tags":[98,99,71,100,101,102,79,103],"class_list":["post-15547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book","category-recipe","tag-foolproof","tag-green-beans","tag-italian","tag-mushrooms","tag-pesto","tag-spinach","tag-sun-dried-tomatoes","tag-tomatoes-canned"],"yoast_head":"\nSpinach Pasta Pesto (workshop) - Fork Ranger<\/title>\n<meta name=\"description\" content=\"I discovered this recipe by accident, and it was part of the inspiration for the Fork Ranger book. 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