I have this thing called green foodsession and it’s not leaving. Last month when Bjork was assembling the pay report, I accused him of choosing all green photos for the spread picture. People would prefer not to see all that green on there, darling. This is starting to seem as though the Grass Eaters club or something. But then he called attention to that he had no other decision because every one of my recipes from last month are, truth be told, green. Touche. I acknowledge this is my present nourishment calling. Green, delicious, fresh, healthy foods made into tasty, saucy nourishment? This is the hill I will bite the dust on.
for the pasta:
- 1 lb. whole wheat rigatoni
- 2–3 cups chopped heirloom tomatoes
- 1/2 cup water
- 1/2 cup shredded cheese of choice (I used Asiago)
- pesto (recipe follows)
for the pesto:
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/2 cup olive oil
- 1/4 cup Parmesan or Asiago cheese
- 1/2 teaspoon salt
- 3 large cloves garlic
- juice of 1 lemon (optional)
- Bring a large pot of water to boil. While the water is boiling, chop up the tomatoes – I just cut the little ones in half. Add the pasta to the water and cook according to package directions.
- While the pasta is cooking, place all the pesto ingredients in the food processor until smooth. You may have to push the spinach down periodically to get everything moving. I had to do this in two batches because my food processor is very small. You should end up with 2 heaping cups of pesto.
- Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and enough water to make it a little saucy. Transfer to a 9×13 baking dish and sprinkle with the cheese. Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.
Nutrition is for 10 servings.
- Category: CASSEROLE
- Cuisine: AMERICAN
Keywords: Healthy baked pesto rigatoni