two birds, one stone part 2 @ home

two birds, one stone part 2 @ home
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recipe @ home | spinach artichoke pesto pasta | three ingredients

who knew that making won tons was actually easy?

and…who knew the leftover filling could be used for another dish?

a simple, fast, delicious pasta dish!

this is part 2 of a two part series, where we will make an easy pasta using our leftovers from the appetizer.

recipe

makes 1 serving.

ingredients:

for the pesto (when making from scratch. or, use your leftovers from making the won ton appetizer from part 1!)

  • 12 oz jar marinated grilled artichoke halves

  • 2 cups spinach leaves

  • 1/2 cup walnuts

  • 1/4 cup filtered water

  • 1/4 cup olive oil

  • juice of 1 small lemon

  • 5 garlic cloves

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

for the pasta

  • 1 cup brown rice pasta fusilli

  • olive oil

instructions:

  1. make the pesto (skip this step if you made the pesto already for the won tons):

    • drain the jar of marinated artichoke halves.

    • place all ingredients, except the pasta, into a food processor. process until chunky smooth.

  2. prep the pasta:

    • cook the pasta per the package instructions with the following addition: add a dash of olive oil to the water prior to bringing to a boil.

    • drain the pasta and reserve some pasta water.

    • pour the pasta back into the pot.

  3. re-heat the pasta:

    • add enough leftover pesto to cover the pasta to your liking.

    • add some pasta water to achieve the consistency you like.

    • re-heat the pasta, continuously stirring until both the pasta and sauce are wintery warm.


two sauces — so many uses.

won tons, pasta, and potato wedge fries galore.


note:

  • enjoy your pasta lunch!

daughter of God | sister of Christ

i pursue His voice in real time and do what i have to do, lose what i must lose, to keep it coming.