Pesto Spinach Pasta Bake with Asiago Cheese

Ingredients:
12 ounces pasta
5 cups fresh baby spinach, roughly chopped
2 large shallots, peeled and chopped
4 cloves garlic, minced
1/2 cup Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs


Heat the oven to 350 degrees and lightly grease an 8x8 or 9x9-inch square baking dish with baking spray. 

Bring a large pot of salted water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.

While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.

In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.

Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.

Bake for 30 minutes or until golden-brown on top and lightly bubbling.

Let cool for 5 to 10 minutes then serve.

Creamy Basil Pesto Fettuccine Alfredo

Pesto... Cream... Fettuccine... do I need to say more? 

Ingredients:
1 tbs olive oil
2 cloves of garlic, minced
300ml heavy cream
2 tbs pre-made basil pesto
Salt and pepper to taste
375g/ one package fettuccine
Finely grated parmesan cheese to garnish

in a large pan, heat up the olive oil over medium heat. Add garlic and saute for 30 seconds.

Add cream and basil pesto and cook until the sauce is bubbling. Season with salt and pepper. 

Cook the fettuccine according to the packet instructions. Drained and add to the cream sauce. Toss until well combined.

Serve with parmesan cheese.