Healthy baked pesto rigatoni
I have this thing called green foodsession and it’s not leaving. Last month when Bjork was assembling the compensation report, I accused him of choosing all green photos for the spread picture. People would incline toward not to see all that green on there, sweetheart. This is starting to seem as however the Grass Eaters club or something. But then he called consideration regarding that he had no other decision because all of my recipes from last month are, in all honesty, green. Touche. I acknowledge this is my present nourishment calling. Green, delicious, fresh, healthy foods made into tasty, saucy nourishment? This is the hill I will bite the dust on.
HOW TO MAKE OUR BAKED PESTO RIGATONI (1 MIN):
But how about we line up that intense statement with some red and yellow. My nourishment processor is my most used kitchen apparatus by ten hundred miles. I take the necessary steps not to use it in some recipes because sometimes I stress that the locally constructed sauce and finished nourishment thing is pointless excess for you foodie friends. But you folks. This little machine (mine is a minor little 2 cup off-brand machine that is missing one of the grippers on the left back corner so it slips around on the counter every time I use it – fun) is a capacity to be managed. Anything that can take masses of green vegetables and transform them into something that has me licking my fingers like yes moooore is a good instrument. In other words, we all in all like green vegetables, right? We just like them better when they’re sausay.
Something else we like: noodles.
I’m carb-stacking for tomorrow when I will require the vitality to make this again. Gettin’ carby smart, yo. So let me uncover to you a little bit about this healthy baked pesto rigatoni. First, the healthy pesto is the green part including the nourishment processor. It’s a creamy creation of Parmesan, pine nuts (or almonds because perhaps you couldn’t care less for spending 200 dollars on nuts? I don’t have the foggiest idea), olive oil, garlic, spinach, kale, basil, and a little lemon squeeze that will seriously require a scaled down spatula-straight-into-mouth pesto cleanout of the considerable number of crevices of your nourishment processor. You can pass judgment or you can be a real person who likes upgrade bomb pesto that packs a nutritional one-two punch. Up to you. The pesto gets tossed up with that pasta and saucified with a little water, freshified with some little heritage tomatoes, and yummified with a little cheese. I am so irritated at myself at the present time. You heat it, you eat it, you love the leftovers even more. Friends? I trust you valued this installment of Pinch of Yum Green Foods and I trust you welcome it even more when it’s in a significant bowl on your dinner table today around evening time. Topped with a little additional Parmesan, because that is we’d headliner if we were eating dinner together, I’m 900% sure.
I have this thing called green foodsession and it’s not leaving. Last month when Bjork was assembling the pay report, I accused him of choosing all green photos for the spread picture. People would prefer not to see all that green on there, darling. This is starting to seem as though the Grass Eaters club or something. But then he called attention to that he had no other decision because every one of my recipes from last month are, truth be told, green. Touche. I acknowledge this is my present nourishment calling. Green, delicious, fresh, healthy foods made into tasty, saucy nourishment? This is the hill I will bite the dust on.
for the pasta:
- 1 lb. whole wheat rigatoni
- 2–3 cups chopped heirloom tomatoes
- 1/2 cup water
- 1/2 cup shredded cheese of choice (I used Asiago)
- pesto (recipe follows)
for the pesto:
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/2 cup olive oil
- 1/4 cup Parmesan or Asiago cheese
- 1/2 teaspoon salt
- 3 large cloves garlic
- juice of 1 lemon (optional)
- Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
- While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
- Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Nutrition is for 10 servings.
- Category: CASSEROLE
- Cuisine: AMERICAN
Keywords: Healthy baked pesto rigatoni