Pasta with grilled swordfish and corn sauce

Whoa... It's been a while since I made some scratch pasta. I had some basil that need to be used...... Flour.. Check. Egg.... Check. Basil.... Check. Salt and pepper... Check. Food processor....CHECK! LET'S GO! (see pics and earlier posts on how to do it)
Swordfish in the freezer, one piece of corn, peas from the garden. Don't forget the cream and white wine. Swordfish grilled, pasta rolled cut and cooked. Sauce cooked....Pasta dressed and then played.
Time to EAT!

(Even enough for lunch tomorrow. PLUS enough ready-to-cook pasta just waiting for the next meal.)

Why wouldn't you make your own pasta?


marinating swordfish

ahhhh, the pasta...waiting to be cooked

perfect grill marks on the fish, pasta, more colorful than the pic,
very tasty too!

Pesto sauce recipe - using spinach

This is another sauce recipe. Try it! Leftovers? Freeze it and add it to a lot of different things. Pasta salad, pizza, roast, BBQ marinade.....use your imagination.

Ingredients

• 3/4 cup baby spinach leaves
• 1/4 cup fresh basil leaves
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons fresh lemon juice
• 1/4 teaspoon lemon zest
• 1/4 cup extra-virgin olive oil

Directions

1. Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. 
2. Add this to your warm pasta and toss. Add more Parmesan as you'd like.
3. Leftovers are perfect! Freeze into cubes and add to anything that needs extra flavor.