Fridays have become our adventure days here in Neverland! Today I and my friend Marisia took our littles for their first visit to Chanticleer Gardens. Her 2 year old enjoyed the flowers and exploring the beautiful stone carvings, but PJ’s Diary entry would just read “Meh!”
Too bad kiddo, this is one of Mommy’s top five favorite places in the Philly area and you’ll be spending a lot of time there! Although Marisia and I did decide that we need to make a sans enfants trip back there soon to drink in all that artistic inspiration.
So after our trip to the gardens, I was wiped out but I really didn’t want to take the easy easy out and go out to dinner or order in since we indulged in our favorite Mexican restaurant the night before. And then I remembered that I had everything to make a fast, mostly veggie dinner. Score!
I pulled out my new Veggetti (handiest little thing!) and spiraled up some delicious squash.
And then I pulled out my trusty bag of baby spinach, a chunk of Parmesan cheese, snipped some basil off the plant on my windowsill and tossed in a handful of walnuts. I threw everything in my food processor and pushed play.
After the pesto was done, I sautéed my veggie noodles in a splash of olive oil then tossed everything together.
Voilà! Dinner on the table in less than 15 minutes! The pesto pairs well with regular pasta too – my husband doesn’t care for the veggie noodles too much, but he does like the pesto when I use it on pasta.
Here’s the recipe:
Veggetti and Spinach Pesto
1 medium sized squash per person
2 cups spinach
About 10 basil leaves
1/4 cup parmesan cheese
1/2 cup walnuts
1 – Spiral cut the squash. Sprinkle with salt to absorb the excess moisture and set aside.
2 – Combine spinach, basil, cheese, and walnuts in good processor bowl. Stream in olive oil to desired consistency as processor runs.
3 – Sauté cut squash in olive oil for 5-7 minutes until just cooked through.
4 – Combine noodles with pesto and serve!
And seriously, go spend an afternoon at Chanticleer. You won’t regret it!