• Pasta with Spinach Pesto and Danish "French" Bread

  Filed under Bread, Main Dishes - Pasta
  Nov 17
  I love basil pesto. Especially since I started growing basil myself and it is so easy and fast to make. Last year, my basil was in a container, so in the winter, I took it inside and it fared surprisingly well. But this year, I planted it in the garden. What I got was a much bigger plant, but as soon as the first cold weather hit, it died. I was so sad that day, when I went out to get some basil, only to find a big, brown plant. And now I’m wishing I would have planted in a container again so that I could have my basil year round!

  So what do you do when you don’t have your home-grown basil, and you practically have to sell your first born to be able to afford either fresh basil or pre-made basil pesto from the grocery store? You start trying out other pesto recipes!! When I came across this recipe, I knew I wanted to try it out. I have been wanting to try different kinds of pestos, and this gave me a great excuse.

  The recipe originally calls for hazelnuts, but after a search at several different stores, I came up empty handed. That seems to be happening to me a lot lately!! So I used pine nuts, but I’m sure the hazelnuts would have been delicious. And I added chicken, which could definitely be left out, but we like our protein!
  I had been feeling like making bread, and bread always goes well with pasta, so I decided to try out this Danish “French” Bread. I’m not a bread expert, so I’m not sure what makes this different from “real” French bread, but it was delicious. I’ve made French bread a few times, and I’d have to say that this is my favorite one I have tried so far. Great flavor for not a whole lot of work! But it is the best on the day it is made, and it’s pretty good the next day. But if you have any left after that, you’ll probably end up throwing it out as it gets pretty dry.

  Pasta with Spinach Pesto
  adapted from Every Day with Rachael Ray October 2008

  Serves 4

  2 tablespoons butter
  1 large onion, quartered and thinly sliced
  salt
  1 pound whole wheat or whole grain pasta
  1/3 cup extra virgin olive oil
  1 large garlic clove, crushed
  1 teaspoon dried rosemary
  1/4 cup pine nuts, toasted
  9 ounces spinach, woody stems discarded
  pepper
  freshly ground nutmeg
  1/2 cup grated Parmigiano Reggiano cheese
  1/2 lb. cooked chicken, cut into chunks (optional)

  In a large skillet, melt the butter over medium heat. Add the onion and cook until browned, 20-25 minutes.

  Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

  While the pasta is working, in a small saucepan, heat the olive oil, garlic and rosemary over medium-low heat and let steep for 5 minutes. Let cool for a few minutes, then pour the oil and garlic into a food processor. Add the nuts and spinach and process into a thick paste. Season with salt, pepper and the nutmeg, if using.

  Stir the pasta cooking water into the caramelized onions, then stir in the pesto. Add the pasta, cheese, and chicken if using and toss to combine.

  Danish “French” Bread
  from The Great Scandinavian Baking Book

  Makes 1 loaf

  1 package active dry yeast
  1 cup warm water
  1 egg
  4 teaspoons sugar
  1 teaspoon salt
  2 1/2 to 3 cups unbleached all-purpose flour

  Glaze
  1 egg
  2 tablespoons milk

  In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Add the egg, sugar, and salt. mix in half the flour and beat well. Slowly add enough of the remaining flour to make a stiff dough. Cover and let rest 15 minutes. Lightly flour a work surface and turn the dough out onto it. Knead the dough 5 to 10 minutes until the dough is springy and satiny. Wash and lightly grease the bowl. Place kneaded dough in the bowl; turn over to grease the top. Cover and let rise in a warm place until doubled.

  Cover a baking sheet with parchment or lightly grease it. Lightly oil your work surface. Trun risen dough out onto the board. Knead lightly to expel air bubbles. Shape into an oblong rounded loaf and place on the prepared baking sheet. Let rise in a warm place until almost doubled.

  Preheat oven to 400F. Beat the egg and milk together with a fork. Brush the loaf with the glaze. Slash the loaf with a sharp knife, holding the blade almost horizontally to make the cut. Bake for 20 to 25 minutes, or until golden and a wooden skewer inserted in the center comes out clean. Cool loaf on a rack.

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  23 Comments

23 Responses to “Pasta with Spinach Pesto and Danish "French" Bread”

1. 

   eatme_delicious said on November 17th, 2008 at 2:44 pm

   How sad about your basil plant! I love basil but that’s what I’m scared of so I don’t even bother. I’ve made spinach pesto before too and if you add some basil (I added freeze dried basil) it’s actually pretty close to real basil pesto! And ooo I just ordered that Scandinavian baking book!! I can’t wait to look through it.

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2. 

   Rosa's Yummy Yums said on November 17th, 2008 at 3:04 pm

   What gorgeous food! I love the idea of making pesto with spinach. Very healthy and tasty!

   Cheers,

   Rosa

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3. 

   Bellini Valli said on November 17th, 2008 at 3:23 pm

   I have been wanting to try spinach pesto some time as well…thanks for the nudge!!!

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4. 

   Mary said on November 17th, 2008 at 3:32 pm

   Your pasta has such gorgeous color. I’m going to try to get a copy of your Scandinavian baking book. The pasta and bread both sound terrific.

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5. 

   kat said on November 17th, 2008 at 3:51 pm

   Make that dried bread into homemade croutons, yum!

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6. 

   Maria said on November 17th, 2008 at 4:44 pm

   I can afford fresh basil in the summer, but not the winter! I will have to try the spinach version because I love pesto!! the bread looks good too!

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7. 

   Debbie said on November 17th, 2008 at 5:47 pm

   Sounds delicious…especially with the french bread. I have yet to make homemade bread..

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8. 

   Paula said on November 17th, 2008 at 8:34 pm

   Homemade bread AND pesto?!!! Um, when should I arrive at your house? I’ve never had spinach pesto, and as I’m reading your post, I’m thinking more and more what a brilliant idea that is! Hazelnuts are kind of strong, and so I like that you used toasted pine nuts. Really, this meal of yours looks soooo good!

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9. 

   Mary said on November 18th, 2008 at 1:25 pm

   My basil plant is now burried under several inches of snow (in November?) so regular pesto is out for me too. This spinach pesto looks great though!

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10. 

    Chocolate Shavings said on November 18th, 2008 at 1:35 pm

    That’s some good looking pasta Deborah!

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11. 

    Madam Chow said on November 18th, 2008 at 2:10 pm

    Same thing happened to my basil plant. As for the nuts, I think pesto is better with pine nuts or walnuts, but if you really want to get some hazelnuts (filberts), you should try http://www.nutsonline.com

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12. 

    RecipeGirl said on November 18th, 2008 at 5:22 pm

    My basil plant is gonzo too I’ve never even thought about growing one inside though… good idea!

    I have that Scand. Baking Book and haven’t made anything from it yet. The bread looks yummy!

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13. 

    kellypea said on November 19th, 2008 at 1:48 am

    I haven’t had too much luck planting basil in a pot that could be kept indoors so if you figure it out, by all means let me know! It will save me some serious cash. Can’t think of too much more wonderful than pasta slathered in pesto. Wow.

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14. 

    Brilynn said on November 19th, 2008 at 2:04 am

    I’m in love with pesto too. I never get enough of it with pasta but it also makes a nice pizza base instead of tomato sauce.

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15. 

    Susan from Food Blogga said on November 19th, 2008 at 2:35 am

    I love playing around with different types of pestos, and I haven’t made spinach pesto yet. Mmmm… it’s one of my favorite greens, so I know I’d love it.

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16. 

    Aimée said on November 19th, 2008 at 3:12 am

    You have just been having too much fun it your kitchen these days!! This looks amazing and reminds me that it’s been waaaay to long since I’ve had nice fresh pesto like this.

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17. 

    Cookie baker Lynn said on November 19th, 2008 at 5:24 am

    I’m always up for trying a new French bread. But don’t toss the leftovers – that’s where croutons come from!

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18. 

    Tasty Trends said on November 19th, 2008 at 12:06 pm

    i love spinach pesto! i made it once and it was delicious!

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19. 

    Kim said on November 19th, 2008 at 12:40 pm

    What a meal! It has been literally ages since I have had pasta and a good hunk of french bread. This was wonderful.

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20. 

    sunita said on November 19th, 2008 at 5:25 pm

    Sorry to hear about your basil plant…the alternative sounds so good

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21. 

    breadchick said on November 19th, 2008 at 8:32 pm

    I wish my basil plant that I put in a container would survive all year round But I like the idea of basil spinach.

    I’m also going to whip up a loaf of the Danish “French” bread one of the evenings this week. I can’t wait to try it.

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22. 

    Katie said on November 20th, 2008 at 9:00 am

    Your spinach pesto looks wonderful – such a healthy green colour

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23. 

    kimberleyblue said on November 20th, 2008 at 3:36 pm

    what a vibrant green!

    was it very tasty? like you, i love a great basil pesto, and having an alternative recipe for when basil is not available would be great!

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