All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Yesterday, my day was more interesting that usual. Typically, I get up some time between 6-7am, take the dogs on a coffee & donut run, post a blog bit, work out & then come home & try to think of something to invent for the next day’s blog. But, yesterday, I had a friend passing through Union Station (one of my favorite places in L.A.) and he wanted me to come down & kill some time with him. So, at 6:30 am, I picked him up & we went to Nick’s Cafe. It was kinda fun being down there so early. Here is the early shift at Nick’s:
And here is the outside of Nick’s any my outrageously delicious chilaquiles:
Then, we headed over to Olvera Street because my friend, Bradley, had never been. It was about 8am at that point & Olvera Street was still mostly closed. Only a few little shanty joynts were open serving breakfast. But look at how pretty it is when abandoned:
Anyway – it was kind of an adventurous early start to my day.
My dinner was less of an adventure but it was just as satisfying. The pesto sauce here is all raw & so easy! You can choose to make homemade Spinach Fettuccine or use a boxed pasta of your choice.
This recipe makes a lot of this sauce. You will definitely have leftovers – unless you are feeding a very large group. This recipe nearly filled a standard pickle jar – and each serving will only require a few tablespoons of the sauce.
Spinach Fettuccine with Creamy Spinach, Avocado & Feta Sauce
1 lb dry pasta or some homemade Spinach Fettuccine
1/2 cup walnuts (or pecans or almonds)
5-5 oz feta cheese (or a 1x2x3 inch block) – plus extra as garnish
10 basil leaves – plus extra as garnish
6 cloves of garlic (or less)
1/4 cup olive oil
1 tsp salt
1 TBS pepper
4 -5 packed cups of spinach
1 tomato – diced as garnish
Toast the nuts in a dry pan, stirring constantly, for a few minutes. Once they start to smoke a bit but before they brown (or burn) remove them from the heat.
In a food processor, blend the nuts, feta, garlic, basil, oil and S&P until pureed.
Add the avocado & blend smooth. Then add the spinach, a cup or two at a time & blend. Add a little water if it gets too thick. Once all the spinach is incorporated – you are done.
To assemble – simply cook your pasta, drain & toss with a quantity of the sauce to suit your taste. I do not like a heavy amount of sauce & this is so flavorful – you can go light with it. Garnish with extra feta, chopped basil & diced tomatoes. Grind fresh pepper over it & chow down!