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This recipe I came up with after trying a spinach dish over
at the restaurant Pomodoro Cucina Italiana.
I wrote before that
I thought that the coarse chopped garlic was making my recipe a
little too gritty like for me,.. but I found out that it was actually the
pine nuts or cashews in the basil pesto that was doing it.
I found that I can get different brands of basil pesto that are
a little finer ground. And I also found a basil pesto paste that I
might try out someday too.
Over at the restaurant, they're not using any pesto in their recipe,
so mine is a little different than theirs...
I like both their recipe and mine topped with a little grated parmesan cheese.
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