Monday, August 23, 2010

Vapiano's Pesto e Spinaci at Home

I love, love, love Vapiano's Pesto e Spinaci. I order it every single time we eat at Vapiano. The last time I watched the chef prepare my dish, I realized that it can't be too hard to replicate at home. I decided to make it the other night...and it was delicious! Here is my take on the dish:

Pesto, Spinach, & Tomato Pasta

Ingredients:

Fresh pasta of your choice (I used linguine)
Bag of spinach
Container of grape tomatoes, sliced in half
10 leaves of fresh basil, roughly chopped1 tablespoon minced garlic
2 tablespoons olive oil
1 pint heavy cream
6 tablespoons pesto
pinch of red pepper flakes

Heat the olive oil in a frying pan or wok. Add the garlic. Stir to avoid burning. Add heavy cream and red pepper flakes and bring to a boil. Reduce heat and allow sauce to barely simmer for 5 minutes. Add the pesto. Allow sauce to barely simmer for 5 more minutes. Remove pan from heat. Add tomatoes, spinach, and basil to the sauce. Add the pasta. Toss and serve!

11 comments:

  1. ohmy gooodness does that look good!! xo

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  2. mmmm, that looks and sounds so yummy! My Hubby would love it too! Bookmarking it now :)

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  3. LOVE Vapiano. Though I am boring and always get pomodoro e spinaci.

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  4. Wow that looks amazing! I have to try making that. Is it still as good without the heavy cream?

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  5. This looks amazing. AMAZING. Cannot wait to try it!

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  6. I would recommend using light cream and not heavy - sauce will be less heavy and you don't lose much flavor. Thanks for the recipe!

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  7. Ur missing onions nd add cheese to the sauce then add salt pepper nd nutmeg

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  8. For a kick throw some chopped hot pepper into the olive oil as they do at the restaurant. I also add parmesan cheese and freshly ground black pepper.

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