Spinach Pesto with Chicken

Pesto pasta is a great mixup to your pasta routine, and if you've got the right ingredients and a food processor, it can be prepared in less time than it takes the pasta to boil.  Last night, I started cooking at 6:10 and we were eating by 6:30 - yeah!!  Fresh basil is expensive and requires planning ahead, in my mind, but fresh spinach is cheap and almost always in my drawer so using it with dried basil is a great fake and the only way my kids will consume spinach.  I have seen pesto recipes with all kinds of different nuts, so you can substitute the almonds for walnuts, if you need to.

Audrey isn't a fan of the strong garlic flavor, but Travis says that 1 clove is on the weak side for him!  However, if you reheat the leftovers, then the garlic gets cooked and is much less strong.  But, then it's not as creamy/cheesy, and the spinach gets cooked too, so it's pretty much a different dish.

I apologize in advance if the amounts aren't quite right - I don't ever measure when I make this (handfuls and approximations, especially the olive oil).  But considering that, I probably use a different amount each time and it's always tasty, so the pressure's off, right?  Also, I often leave out the chicken, mostly because I'm forgetful.

Spinach Pesto

1 lb penne or bowtie pasta

¼ C. sliced almonds

1 large clove garlic - peeled

1/3 C. parmesan cheese

½ - ¾ bag fresh spinach (fill the food processor)

½ tsp. dried basil

Salt and pepper

3 T. olive oil

1 chicken breast (cooked, diced)

 
Boil the pasta in salted water.  Add the spinach, almonds, garlic, basil, and cheese to the food processor and grind into a nice mush.  Add in 3 T. olive oil, until it starts looking creamy, then transfer to the bottom of the pasta serving dish and season with pepper and salt (doesn't need much).  Reheat the chicken.  When the pasta is done cooking, drain and add to the sauce, along with the chicken.  Stir thoroughly and serve.