Saturday, January 11, 2014

Linguini with Spinach and Sundried tomato pesto

This recipe was born out of the necessity to add more iron to my daughters diet. Spinach and chia seeds are both rich in iron and this recipe contains both. I used chia seed linguini and tossed it with a tangy spinach and sun-dried tomato pesto. Pine nuts added at the end provides a great richness to the dish and a generous grating of fresh Parmesan cheese balances the acidity of the sun-dried tomato.

The salt and oil used in the pesto is a function of how much salt and oil are already present in the sun dried tomatoes. I like to use dried sun-dried tomatoes not soaked in oil so that I can control the oil content of the dish. Also, I use organic spinach since it is less alkaline than the regular spinach. Additionally I blanch the spinach before making the pesto since cooked spinach is better for the body to absorb, calcium, iron and magnesium.

Linguini with Spinach and Sun-dried tomato pesto
1 bunch organic spinach, cleaned and washed
3 oz sun dried tomatoes chopped - not in olive oil
3 cloves of minced garlic
3 tablespoons pine nuts
Extra virgin olive oil
Kosher salt to taste
10 oz Chia seed linguini
Freshly grated Parmesan cheese to serve

  1. Bring a large pot of water to a boil. Add the washed spinach for 30 seconds just to blanch the leaves and remove with tongs to a colander to drain.
  2. In a food processor, add the blanched, drained spinach, sun dried tomatoes, and minced garlic and give it a good buzz. Add 1/4 teaspoon salt and with the motor running, slowly add the olive oil till the mixture starts to look like pesto. Taste and adjust the salt accordingly.
  3. Now boil the linguini as per the directions on the packet. Once cooked, drain and toss with the pesto. Sprinkle the pine nuts on top and serve with freshly grated parmesan cheese on the side.
Serves 3 to 4

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