CLASSIC OMELET WITH SPINACH-BASIL PESTO
If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
- Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
- Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.
LINGUINE WITH SPINACH-BASIL PESTO
Steps:
- Bring a large pot of generously salted water to a rapid boil.
- Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your pasta roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth.
- Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
- Dust a work surface with some semolina flour to keep the dough from sticking. Trim the dough into 10- to 12-inch long sheets, stacking them with semolina between each sheet. Fold the stack of dough sheet in half, and then in half again. Use a sharp knife to slice the dough along the short side of the stack into 1/4-inch thick slices. Unroll the noodles and toss with semolina flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough.
- Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, for 2 minutes. Add the green beans cook 1 1/2 minutes more. Lift the pasta and green beans from the water with tongs or a spider and place in a heatproof bowl along with about 1/4 cup pasta water. Pour about 3/4 cup pesto over the pasta and beans and toss well, adding more pesto if necessary. Top with more grated cheese.
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
- Combine the basil, spinach, garlic and a pinch of salt in a food processor or blender and pulse until finely chopped. With the machine running, stream in the oil through the opening. Add the cheese and process until almost smooth. (Add more oil if needed to create a smooth, spoonable consistency.) Taste and season with salt and pepper; transfer to a bowl.
SPINACH-BASIL PESTO
This pesto is so simple, and its mild, herbaceous flavor makes it the ideal companion for just about any of the meatballs. While many pesto recipes call for pine nuts, we prefer the flavor (and lower price) of walnuts. Try roughly chopping them to add a nice, crunchy texture. We also love this as a healthy party dip, especially because it has no raw garlic - your guests will thank you too! You can swap arugula for spinach if you prefer. Pesto freezes well and will keep for up to three months in the freezer.
Provided by Tara Parker-Pope
Time 30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
- Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
- Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
- Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 18 milligrams, Sugar 0 grams
SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
SPINACH-BASIL PESTO
Toss this rich, garlicky pesto with pasta or use as a spread. It also freezes well for fresh flavor over the winter. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- Place garlic in a food processor; pulse until finely chopped. Add spinach, basil and walnuts. Pulse until chopped. Add cheese, salt and pepper. Continue processing while gradually adding oil in a steady stream. Freeze option: Freeze pesto in freezer containers. To use, thaw in refrigerator.
Nutrition Facts : Calories 167 calories, Fat 17g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
SPINACH-BASIL PESTO
Sauteed spinach gives this classic basil pesto a wintery feel. Hazelnuts bring out the basil's sweet side, and freshly grated Pecorino adds a savory tang that Parmesan can't match. This blend will wake up any sleepy omelet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Spinach Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon oil in a medium pan over medium heat. Add garlic and cook until tender, but not browned, about 1 minute. Add spinach and cook, stirring, until wilted and bright green, about 1 minute.
- Remove spinach from pan using a slotted spoon and let cool slightly. Squeeze out excess moisture from spinach, then pulse with basil, hazelnuts, Pecorino, and 2 tablespoons oil in a food processor until combined. Season with salt and pepper.
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
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