Full of nutrients and straight from the garden, how better to indulge in some yummy pasta? Making your own is just so many miles tastier than buying the dried stuff and it doesn't take a lot of ingredients. What's more, it's an easy way to enjoy all your favorite spring greens and add tons of nutrients to your pasta without sacrificing [that fresh from Tuscany escape. You can really make this with just about any green in your garden you just don't want it to be too bitter. I am like the Italians in that I believe that pasta should stand on its own. It shouldn’t be covered in tons of sauces that make so that you can't taste the fresh pasta that you worked hours trying to make. So while you can certainly make a fresh marinara or even a vodka sauce to go with this masterpiece, I think a handful of high quality Parmesan, a douse of good olive oil, and some pine nuts are all that it really needs.Spinach Pasta
2 cups fresh spinach, washed and stemmed
2 eggs
1 tbsp organic olive oil
½ tsp salt
1 ½ cups flour
2 tbsp organic olive oil
2 tbsp pine nuts
¼ cup parmesan cheese
fresh parsley for garnish
Method
1. Combine the greens, eggs, and olive oil in a blender until smooth.
2. Gradually add in flour stirring with a wooden spoon until the dough forms.
3. Put on a floured surface and knead for about 2 minutes. Roll out very thin.
4. Dry for 1 hour on the surface.
5. Cut into ½ inch noodles.
6. Cook in boiling water for about 3 minutes.
7. At the same time roast the pine nuts until you begin to smell them.
8. Top the pasta with olive oil, parmesan, and pine nuts and a sprig of parsley for garnish.
