For serious, I’d like to make you dinner sometime. How about today? Great. It’s a date.
This is what we’re having:
Enough candlelit spaghetti pictures already?
Ok then we’ll hang up new road signs all over town.
Then we’ll walk on thin ice till you fall in.
(chill out! –literally!!
I’ll jump in after you test the water…)
Oh, you already have plans?
I’m just as competent to eat these Red Velvet Brownies myself.
Well, face it folks, one of these days you might want to impress a special person and no matter who it is (your mother, your grandparents, your sibling (who isn’t impressed by anything other than the brownies so skip to those) or anyone else you may want to fool using (easy and fast) culinary artistry, I’ve got you covered. Here ya go.
Spaghetti in Spinach Pesto Sherry Sauce with Pecans
1 lb whole wheat spaghetti
2 tablespoons olive oil
3 shallots (or a small onion) finely sliced
1 bag baby spinach leaves
4-5 tablespoons basil pesto sauce (give yourself a break and just use the jar)
1/2 cup cooking sherry or white wine
1/2 cup chopped toasted pecans
Bring a large pot of water to boil, season with salt and cook the spaghetti-meanwhile heat oil in a large skillet over medium high heat, saute shallots/onions till translucent then add the spinach and season liberally with pepper and a bit of salt. Pour sherry over the spinach and stir to wilt the leaves. Stir in the pesto. Add the pasta and toasted pecans, toss to combine and serve.
Go ahead and make it! Or whatever strikes your fancy, I’m cheering you on here. Even if you don’t have time to hang up illegal road signs with me.