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:
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.
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.
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!
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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.