Month: May 2017

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Ingredients
1 lb Linguine pasta
For the pesto sauce
2 Cups fresh basil leaves
½ cup toasted almond
3 cloves garlic
½ cup grated Parmesan cheese
1 Ts lemon juice
¼ ts salt
¼ ts pepper
1/3 cup olive oil

Preparation
1- Cook the pasta to package direction in a large pan with slightly salted boiled water until el dente . Drain.
2- Blend all the ingredients of the pesto sauce until well combined.
3- Using a hot skillet, place the pasta in the skillet and pour in the pesto sauce, coat the pasta well with the sauce for about a minute, and serve immediately with pasmesan cheese.
Recipe by: LDS’s Mom Print Recipe 

Print Recipe

Preparation time: 5 mn
Cook time: 5mn
Total time: 10 mn

Ingredients
1 bunch chopped baby spinach
4 cloves chopped garlic
2 Ts olive oil
salt, pepper

Preparation
1- sautee the chopped garlic in a heated oil for about 2mn at medium heat. Make sure the garlic does not get burned.
2- Add in the baby spinach and the seasoning. Let cook covered for about 5mn or until all the spinach water is evaporated.
3- Serve.
Recipe by: LDS’s Mom