Popeye would be proud!
I've devised a spinach pesto that both Oliver and Rockam love. We call it green noodles.
Here's Rocky on his fourth bowl.
To Make Emily's Green Noodles:
3-4 cups firmly packed chopped fresh spinach
3-4 fresh chopped garlic cloves
1/2 cup olive oil
5 oz shredded Parmesan (I used Aldi brand)
1 Tbsp balsamic vinegar
Bring some water to boil and cook pasta of your choice according to the package directions. (Rotini work well because the spirals trap the pesto.) Meanwhile, cram as much spinach as you can in a tall container, such as the beaker that comes with an immersion blender. Next, add the chopped garlic and maybe 1/2 cup cheese. Pour 1/4 cup olive oil and the vinegar over it all, then use the immersion blender to turn that into a paste. Once pasty, add more spinach and cheese. If it seems too dry to blend, add more olive oil or balsamic vinegar. continue adding and blending more spinach/cheese until you have about 1 1/2 cups pesto.
If you don't have an immersion blender, a regular blender would probably work, but you might need to add more wet ingredients than dry at first.
Once the pasta is done, drain it and place it serving bowls. Stir in a heaping spoonful of pesto in each portion of pasta, or add as much as you like. For leftovers, seal remaining pesto in a container. Add pesto to warm pasta, but avoid reheating/cooking the pesto itself because that will dull the flavor.
