Get a fresh take on the day's top stories, with Catt Sadler and Sal Masekela
In the Kitchen, D10 Style
She showed Sal how it was done on the show, and now check out another of Katie Lee Joel's favorite recipes for healthy living. Get started now with this delicious dish:
Katie's Green Pesto Pasta Salad
1 pound of bow tie pasta, fusili, penne or any short pasta
1 cup loosely packed baby spinach
2 cups packed, fresh basil leaves
2 garlic cloves
1/8 teaspoon freshly grated nutmeg
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 cups assorted green vegetables (peas, asparagus tips, broccoli, green beans), blanched
Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions. Drain and set aside in large bowl.
Meanwhile, in a food processor, combine the spinach, basil, garlic, nutmeg and pine nuts. Process until finely chopped. With the motor running, slowly pour in the olive oil until combined. Transfer the mixture to a small bowl and stir in the Parmesan, salt and pepper.
Blanch the vegetables in boiling water to soften their textures. Add the blanched vegetables and pesto to the pasta. Stir until well combined. Garnish with freshly grated Parmesan. Serve immediately.
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