Culinary Tools: 4-quart Dutch Oven with cover, Junior Colander, Chef’s Knife, 10” Gourmet Skillet, Blender
- 1/3 cup baby spinach
- 1/3 cup cilantro
- 1/3 cup mint
- 1/3 cup basil
- 3 tablespoons toasted almonds
- 3 tablespoons olive oil
- 3 tablespoons parmesan cheese
- 1 teaspoon garlic, chopped
- Pinch of salt
- 1 ½ cups bow tie pasta
- 1 ½ cups Portobello mushrooms, sliced
- Crushed red pepper to taste
In a blender add all the ingredients for the Pesto Sauce; blend until smooth.
Fill ¾ of the 4-quart Dutch Oven with water; cover and leave the Redy-cook valve open. Bring to a boil at medium-high heat for 10 minutes. Add the bow tie pasta and cook uncovered for 7 minutes or until al dente. Using the Junior Colander drain the pasta and mix with the Pesto Sauce.
With the Chef’s Knife, slice the Portobello mushrooms. Preheat the 10” Gourmet Skillet for 4 minutes at medium-high heat, add the mushrooms and crushed red pepper; cook for 6 minutes; stir well.
Serve mushrooms on top of the Pesto Bow Tie Pasta.