“Spring Green” Pasta

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The (ex)Expatriate's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
27%
CHOL
68%
SOD
23%

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Ingredients for 8 servings

1 tbs. butter

2 tbs. pesto

1/4 cup half and half

1 large leek, cleaned well of grit, rinsed and chopped

1/3 cup parmesan, grated

salt and pepper to taste

1 bunch chard, washed, stems and center rib removed, chopped

1 cup frozen peas (or fresh if you can find them)

1 bunch asparagus, cut in 1/2-inch pieces OR 1/2 pound sugar snap peas, diced, whichever your child will more likely eat

1/2 pound spaghetti OR spinach pasta storebought OR

1/2 pound spinach pasta (recipe follows)

6 cups fresh spinach, cleaned and drained

2 cups all-purpose flour, plus extra as needed

1 cup semolina flour

4 large eggs

1 tsp. Olive oil

1/2 tsp. Salt

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