I reckon if they (the Republic of Ireland soccer team) had eaten some of this pesto before their matches, things could be different now. As it is, they were knocked out of UEFA Euro 2012 last Monday night after three disappointing games in the group stages.
Why would things be different? Because this pesto is like rocket fuel! Imagine eleven Popeye-The-Sailor-Men running around the pitch – no opponent, not the smooth Spanish nor the clinical Germans could handle such a team.
I’ll send the recipe to the Football Association of Ireland, maybe they can add it to the team’s diet in the run up to the Brazil 2014 World Cup.
I picked my first batch of spinach the other evening, put it in a plastic bag and then forgot to bring it home… DOH!
So a quick visit to the plot early next morning was required for spinach retrieval. The mission was a success!
Later that day, I performed a Google search for ‘spinach’ and ‘pasta’. The top result was ‘Spaghetti with Spinach and Garlic’ at Simply Cooking. That’s where my search ended… I had all the required ingredients in the kitchen… and the spinach was in the bag!
While washing the spinach (the most arduous task in this recipe) I discovered it had been nibbled more than expected. Luckily this stuff is growing faster than the slugs can eat it.
So, here is the recipe, I used fresh chillies instead of dried (adding with the garlic) and would use more spinach next time. By the way, is there a knack to tossing cooked spaghetti with other ingredients? I can never quite get the mix right!
Spaghetti with Spinach and Garlic
½ lb. spaghetti 3 tbsp. olive oil 4-5 garlic cloves, peeled and minced coarse salt to taste 1½ tbsp. parsley, minced ½ tbsp. lemon juice red pepper flakes to taste 1 lb. spinach Parmesan for garnish
Cook the spaghetti, reserving the pasta cooking water when draining.Heat 2 tablespoons of the olive oil in a medium skillet over medium-low heat.Add the garlic and coarse salt, and saute, stirring frequently, until the garlic turns golden and starts to foam, about 10 minutes.
Add the spinach to the pan and saute, stirring, until it wilts, about 1 minute.Toss the garlic-spinach mixture with the cooked spaghetti plus the additional olive oil, lemon juice, parsley, red pepper flakes and enough reserved cooking water to help everything stick together (about 2-3 tablespoons).Garnish with freshly grated Parmesan and serve.