In a word, delicious. In a moment’s notice, umm…yes.
I’d like to introduce our dinner tonight by recounting our afternoon adventure:
Me: “I’m at the antique mall and I found a BARN DOOR!”
Jason: “Sweet. So, does that mean we are going to get it?”
Me: “Can you get here soon? Cuz, if you can, then the answer is “yes”.
Jason: “And if I can’t?”
Me: Then the answer is still “yes”.
20 minutes later…
We own a barn door!
Please excuse the incredibly not well framed or toned Instagram shot. This was the quickly taken “convince to buy” shot I sent to Jason to entice him to meet me.
I was also very keen on this little painted table and the 2 bowls, but they were way too overpriced – one of the biggest dangers of booths selling antiques.
So, after the 20 minutes and then maybe an hour more of browsing the amazing selection of everything you could ever want in antiques and basic cool-ness…We pack up, drive through 5 o’clock traffic, and finally arrive home – way past dinner time!
I had a few options at my disposal for a quick, impromptu dinner. As I thought through our choices, I remembered that the last time we went to the farmer’s market I had bought a package of one of my favorite KC Artisan Pastas. The pasta we ended up having tonight was a Lemon Basil Fettucini, and as has been my experience with all the pastas I have had from this particular vendor, it was divine.
I have to admit that their homemade pastas have made me into a pasta snob. I cringe to think of eating store-bought anymore. Now all I need is the pasta-making accessory for my Kitchen Aid Mixer to make my own. (hint, hint) 😉
Most of the time I am content with eating these artisan pastas with a little garlic and olive oil, but I had fresh spinach on hand that I really wanted to incorporate somehow. Fast forward 20 minutes and this new pasta sauce was born. The recipe is simple -a can of diced tomatoes, fresh spinach leaves, garlic, spices, and pesto.
The flavor was robust, but did not overpower the taste of the lemon basil in the pasta, which was a nice plus. We garnished this dish with some herbed feta cheese and a few fresh basil leafs. So, from walking in the door to dinnertime this pasta was a quick and delicious success!
Pesto, Spinach & Tomatoes over Artisan Pasta
- 8 ounces Fettucini Pasta
- 1 tablespoon Extra Virgin Olive Oil
- 2 Garlic Cloves, diced
- 1 Can (14.5 oz.) Diced Tomatoes
- 2 teaspoons Dried Basil
- 1/2 teaspoon Dried Oregano
- Salt and Pepper to taste
- 1 cup Fresh Spinach Leaves
- 1 1/2 tablespoons Basil Pesto
- Garnish: Crumbled Feta Cheese
- Bring a large pot of water to a boil and cook pasta until al dente according to package instructions. Then, drain and rinse and transfer to a serving bowl.
- While pasta cooks, in a medium sauce pan heat olive oil to medium heat and saute the garlic for 30 seconds or until they release odor. Then stir in diced tomatoes and basil, oregano, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally. Then add in fresh spinach and pesto and cook until the spinach begins to wilt. Remove from heat.
- Divide pasta among serving plates, top with the pasta sauce, and garnish with feta and fresh basil leaves. Serve immediately.