Well I have to confess that I had hoped at this point I could be giving you the good news update that baby had arrived but sadly she is set on being late like her sister was. So I am trying to keep busy until she decides she is ready. This is the worse part for me because I am a very impatient person and the uncomfortable stage of the last part of pregnancy makes me feel a bit physically lazy while mentally wanting to be productive. If that makes sense. So I am glad this month I have challenged myself to stick to quick meals so dinner doesn’t have to be something I work too hard at.
This recipe utilizes a new addiction for me, spinach pesto. Last week when I went to the store to buy spinach all they had was a massive bag so I was stuck with more then I could use before it went bad so I hunted around for more ideas on ways to use it up. I came across a recipe for spinach pesto. I have always loved pesto but more often then not stuck to the basil version. For me this was even better, especially when used as a spread for a sandwich. The pesto can be made ahead of time and stored in the fridge for up to one week.
But warning, this dish has so much incredible flavour you might struggle sticking to correct portion sizes. This should have been enough to serve 4 people but sadly didn’t make to leftovers because we just couldn’t resist having more.
Creamy Spinach Pesto Pasta
300mL single cream
(1/2 c.) spinach pesto *see recipe bellow
60g (1/4 c.) parmesan cheese
Recipe inspired by Chow.com