Pesto Pasta with Asparagus, Spinach, and Peas

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Ingredients

  • 4 servings pasta
  • asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 5-oz bag baby spinach
  • 2 garlic cloves, minced
  • 1/4 cup pesto
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add garlic and sauté for 1-2 minutes. Add asparagus and peas and cook until tender. Reduce heat to medium and add baby spinach leaves. Cook until spinach leaves are wilted and season with salt and pepper to taste.
  3. In a large bowl, combine cooked pasta with sautéed vegetables and 1/4 cup pesto.
  4. Serve and enjoy!

 

Nabeyaki Udon

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Ingredients

  • 4 servings udon noodles
  • 2 instant dashi packets
  • 6 cups water
  • 1 carrot, sliced
  • green onions, chopped
  • baby spinach
  • 2 cloves of garlic, minced
  • 1 tablespoon mirin
  • 1/4 cup soy sauce
  • 3 tablespoons shiro miso paste
  • 4 eggs

Directions

  1. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets. Add garlic, mirin, soy sauce, and miso paste to broth and stir.*
  2. In a large pot, bring water to a boil and prepare udon noodles according to package directions. You can soft boil your eggs at the same time by cooking your eggs with the noodles.
  3. In another pot, bring water to a boil and cook carrots for 6 minutes. In last minute of cooking, add spinach.
  4. Divide noodles across 4 bowls and top with eggs, carrots, spinach, and green onions. Pour broth over the noodles.

* Note: Nabeyaki udon broth typically does not contain miso paste. I add it to the broth because I prefer miso broth to regular dashi broth.

Inspired by Just One Cookbook’s How to Make Dashi and La Fuji Mama’s Nabeyaki Udon recipes.