spinach pesto pasta with mushrooms, baby roma tomatoes, and wilted spinach

One of the awesome things about staying with friends is getting to use their kitchen to cook, instead of having to rely on constant takeout. One night it was just D and I pottering around, so I nipped out and picked up some spinach, mushrooms and tomatoes, for a quick and rich pesto pasta. I'm totally in love with pesto pastas at the moment.



spinach pesto pasta with mushrooms, baby roma tomatoes, and wilted spinach

ingredients
one bushel spinach
handful pinenuts
one clove garlic
olive oil
half a dozen mushrooms
one pack of baby roma tomatoes
half a pack of fettuccine

method
Put the pasta on to cook. Take a handful of spinach leaves (no stalk), and pound (or blend), gradually adding the pinenuts, garlic, and olive oil, as well as more spinach (about a quarter to a half of the bushel), until a rich, goopy texture is achieved.

Slice the mushrooms, and saute in some olive oil. When they are soft and have released a lot of liquid, throw in the tomatoes (halved), and some more of the spinach. Stir for a minute or three, until the spinach has wilted and the tomatoes are looking a little bit wrinkly, but don't overcook them!

Drain the pasta, and combine with the pesto, and stir through the mushrooms, spinach and tomatoes. Serve hot.