Shelly's Recipe

ST PATRICKS DAY PASTA

Category: Pasta

1 (10 oz) pkg spinach pasta, cooked al dente
1/3 cup toasted pine nuts
1 cup shredded parmesan cheese
1/2 cup beef broth
1/8 cup olive oil
1 bunch fresh spinach and fresh basil, 2 cups each
3 cups cooked cooked vegetables, combination of broccoli florets, asparagus and green beans

In a food processor, add pine nuts, cheese broth and olive oil. Tear spinach and basil leaves off stems and wash them. Drain well and measure 2 cups, lightly packed. Add to food processor. Process until mixture is blended into a pesto. Add pesto to a saucepan and cook over medium-low heat for a few minutes to blend flavors. In a serving bowl, mix cooked pasta with pesto and cooked vegetables.