From early November.
Starting at 17:51. She wanted 200g baby spinach. Why not just make it "two 120g bags or thereabouts". Other than that just spaghetti, pine nuts, parmesan, garlic (she says in her index to cut it up rather than using a press because it burns quicker when it's mashed. But we're not frying it here so I may as well have just used a masher), lemon (juice and zest), salt and pepper.
Twenty minutes to get to this point hmm. I put some of the other packet of spinach into this one for the photo, and set some aside for serving at the end.
Toast the pine nuts (she said to do in the oven but this will do).
Make up the pesto.
Once the spaghetti is cooked, mix the pesto in.
Green spaghetti!
Serve with some of the spinach, some of the pine nuts and some parmesan.
The verdict? It was nice fresh. It was fairly dry as leftovers. She said prep time 7 minutes, cook time 10 minutes. Which I suppose if you weren't trying to out 1 1/4 teaspoons of salt here and 1/4 teaspoons of pepper there you could do. But it was an hour from start to finish for me this time. I'd do this again, but with modifications to make it more efficient.
Is the juice worth the squeeze?
Me: sure, but with modifications
Stu: sure
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