HOW can I not have told you about this one, it’s a staple. It should be, it’s that one thing you do if you want comfort, if you want food now but nothing in your fridge looks appetizing, if you’re craving it, if you look in the fridge and see some feta cheese.
It is, spinach pea pasta. Simple as that. Really. Simple as that. And just so utterly tantalizingly mouthwatering-ly delicious. It’s mind blowing how something sooo easy can be this good. But it is, in it’s simplicity, it shines.
So, step one, locate pasta and get it cooking. So simple I even gave you a step to follow. Don’t expect a second one. That’s asking too much of me. You’ll also need olive oil, if you don’t have it than find some other cooking oil or butter will do or margarine if you feel like it. While you get the oil heating you add in frozen spinach and put a lid on. I usually do this in a pot, I’d recommend it, it’s easy. When the spinach is sort of semi-thawed I tend to pour in some peas in peace. Bwahahahahaha. Sorry. Couldn’t resist. I’m more than quite tired. Which is a great time to be blogging, right?
Where was I? Peas. yum. I need to make mushy peas some day, I miss that. Note to self. Put the lid back on. That’s back on track, i.e. you should put the lid back on the spinach and pea-pot. When it’s all thawed and lovely I open up the lid a bit and let the liquid steam away. It’s already smelling delicious. Mmmmm. yum. Now, locate basil pesto. Or if you’ve got time on you’re hand and feel like it find the original recipe for this, since I’ve sadly forgotten where it came from, (wherever, whoever it came from I can never repay you) and find a recpie for basil pesto, I remember that much, the original recipe maker made their own pesto. I thought, but why, when you can buy it ready made. If you’re making a quick cosy meal, you don’t want to start making your own pesto. Or do you? Maybe I do. I do. That’s daydreaming though. Sidenote, is it still daydreaming if you’re daydreaming at night? Huh?
Anyway, add basil pesto to the spinach and peas, that are dryer but not dry now. The exess fluid from thawing has cooked away. I don’t even understand myself, but hopefully we’ll all figure it out one day. Having added the basil pesto I typically chop up some feta cheese and mix in, because yum. Yum!!
If you, unlike myself, are not allergic to tomatoes, I have a strong feeling that adding sun-dried tomatoes to the mix isn’t wrong. Use that tidbit any way you desire. Sometimes, I chop some carrots and add in, just for a few minutes, not enough for them to go soft, but enough for them to get slightly warm and pick up the spinach and pea awesomeness.
Also, don’t forget the pasta from step one. Now you should’ve finished that, it should’ve been boiled and the water pour out, you should have a pot with boiled pasta minus the boiling water. capishe? Yes, you should also have a second pot with some green stuff. Otherwise this would be an even worse recipe for cooking pasta. But it isn’t. One of the final steps (feel free to fill in an adequate numeral of your choice: five, ten, fourteen, five hundred and seventy one, to name a few), mix the pasta with the peas. Then if you’re feeling fancy, serve it in some bowls and put some fresh basil on top for even fancier fanciness. Enjoy. Have seconds, and enjoy some more. Also, how good is basil?! It’s so basil-ish. yum.
’til next time, know that even the simple basic recipes can shine.
GardenBookCook 