Spinach-Pesto Pasta with Mushrooms and Ricotta

It is that time of year. Caught inside as the winds whip outside, dropping the temperature to an arctic chill that reads below zero. 

Yesterday, stuck inside I tried my hand at a new food creation: spinach-pesto. 

I watched a the food processor's blades turned with each push of the pulse button. Combining the garlic with the spinach and the spinach with the basil; the basil with the parmesan cheese followed with a dash of olive oil and lemon juice, and a pinch of salt to top it off.

The final pulse left me with a smooth combination of pesto, with a slight overpowering aroma of garlic. 

For those of you who find yourselves caught inside while the winter winds blow step into the kitchen, search Pinterest, and try your hand at a new food creation (maybe even this spinach-pesto).

Spinach-Pesto

[need] 

1 clove garlic

1/4 cup fresh basil (I used dried basil, but would recommend fresh)

1 cup fresh packed baby spinach

1/4 cup parmesan cheese (with a sprinkle more, who doesn't love cheese?)

2 tablespoons olive oil 

2 tablespoons lemon juice

1/4 teaspoon sea salt

[create]

First, mince the clove of garlic and place in food processor. Add the remaining ingredients and pulse into well combined. Taste, and tailor as needed. I found myself adding more spinach and cheese. Remove from food processor and place in jar. Refrigerate. 

Now what to do with the pesto? I combined it with pasta. Try out this recipe below. 

Spinach-Pesto Pasta with Mushrooms and Ricotta 

[need] 

Freshly made spinach-pesto

8 oz whole wheat pasta 

1/3 cup ricotta cheese 

Mushrooms (desired amount)

[create] 

First, sauté mushrooms in olive oil. Next bring a pot of water to a boil. Once the water is boiling cook the pasta as directed on packaging. Drain pasta. Place desired amount of pasta in a bowl, add a spoonful of the pesto. Next add ricotta cheese and top with mushrooms. Mix together. Salt and pepper to taste. Serve immediately. 

[both recipes adopted from Naturally Ella]