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Kitchen"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.daliaskitchen.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9027694793172087456\/posts\/default\/-\/pesto?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.daliaskitchen.com\/search\/label\/pesto"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Dalia"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06924908970532708359"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-9027694793172087456.post-3721218669531943458"},"published":{"$t":"2010-11-30T18:56:00.001+04:00"},"updated":{"$t":"2011-08-31T13:06:55.869+04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch and dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pesto"}],"title":{"type":"text","$t":"Homemade Penne al Pesto"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/__8qiOa0FYQg\/TPUQHqEqEsI\/AAAAAAAAAVI\/4AcWJGU8k-g\/s1600\/pesto.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/__8qiOa0FYQg\/TPUQHqEqEsI\/AAAAAAAAAVI\/4AcWJGU8k-g\/s1600\/pesto.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\n\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003EI love pasta, and love even more how Italians have pasta as a starter to their main course- they simply know how to eat beautifully\u0026nbsp;:)\u0026nbsp;On our honeymoon, Phiras and I had Pesto Genovese from Genoa, where the original pesto sauce comes from, and it really was something..\u0026nbsp;This spinach pesto gives the pasta sauce and extra touch, and is incredibly creamy.. You will be licking your fingers - trust me.. And I love how everything is cooked in one pot.. Easy and delicious!\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003EEasy. Prep \u0026amp; Cook Time: ~25mins\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003EServes 2\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E250g penne or rigatoni\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/2 cup olive oil\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/3 cup toasted pine nuts\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1 garlic clove, peeled\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/4 cup shredded parmesan\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E~1 cup of fresh basil leaves\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E~1 cup baby spinach\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/2 tsp nutmeg\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/2 tsp black pepper\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003E1\/4 cup pasta water\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003Epinch of salt and sugar\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\n\u003Cspan class=\"Apple-style-span\" style=\"font-family: Verdana, sans-serif;\"\u003EIn one large pot, toast the pine nuts and garlic for a few minutes, just until they get a little color.. Add them to a food processor with the basil, spinach, olive oil, parmesan, nutmeg, pepper, salt, sugar and blend until smooth.. In the mean time, boil water with a little salt in the same pot, and cook the pasta as directed, until it is al dente (done, but with a little bite to it).. Once it's ready, keep 1\/4 cup of the boiling water, then drain the pasta.. Pour the pesto in the pot, add the hot water, then toss the pasta and just heat through for a few minutes.. Serve immediately and garnish with a few more basil leaves.. Buon Appetito!\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.daliaskitchen.com\/feeds\/3721218669531943458\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.daliaskitchen.com\/2010\/11\/homemade-spinach-pesto-penne.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9027694793172087456\/posts\/default\/3721218669531943458"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/9027694793172087456\/posts\/default\/3721218669531943458"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.daliaskitchen.com\/2010\/11\/homemade-spinach-pesto-penne.html","title":"Homemade Penne al Pesto"}],"author":[{"name":{"$t":"Dalia"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/06924908970532708359"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/__8qiOa0FYQg\/TPUQHqEqEsI\/AAAAAAAAAVI\/4AcWJGU8k-g\/s72-c\/pesto.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}}]}});