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Trout with Grape & Lentil Salad
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Smashed Cucumber & Grape Salad
No-Sugar Apple Pie
Buffalo Macaroni & Cheese Burger
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Ground Round Steak Soup
Garden Stew with Roasted Okra Croutons
Chicken Meatballs with Gorgonzola Cream
Seasonal Greens with Garlic-Cabernet Dressing
Pasta with Spinach Pesto

13.5-ounce can spinach, well drained 1 cup fresh parsley leaves 1/2 cup grated Parmesan cheese 1/2 cup walnuts or almonds 1 large garlic clove 1 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup extra-virgin olive oil 16-ounce box fettuccine noodles

In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt, and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth. Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.