Spinach, Feta, Tomato + Pine Nut Pizza

Individual pizzas are my newest obsession.  Easiest, fastest and tastiest things ever.  And you can throw whatever on top. And it looks fancy.

Ingredients:

4 pre-made Naan (2 packages)
1/2 cup Pine Nuts
2 oz Feta Cheese, crumbled
1 cup Baby Spinach
2 tbsp. Fresh Basil, chopped
3 Tomatoes, sliced
Olive Oil
Salt + Pepper, to taste

I threw in the tomatoes because I love tomatoes. And I had three that were about to pass their prime, just sitting in the fridge (yes, they'd already gotten to the refrigerate-or-chuck stage).  But I think that it made the pizzas more flavorful too.

1. Preheat oven to 350 degrees. Place naan on a baking sheet and drizzle olive oil on top.

2. Crumble feta and put on naan.

I just did it with my hands - feta crumbles incredibly easily.  And I used about half of what I set out.

3. Place handful of spinach on each.  Slice tomatoes and add, then sprinkle with pine nuts.  Last, chop basil and add on top.

I actually just ripped the basil with my hands - easy to do.

4. Heat in oven for 10 minutes, or until naan is crispy and golden around the edges.

The feta doesn't melt, so don't wait for that.

Quick. Easy. Tasty.

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Original Recipe:

Gimme Some Oven

Pasta Salad with Asparagus + Fresh Basil Vinaigrette

This pasta salad was good, but a little bland.  Next time, I'll take the first ingredients and make a pesto to go over it.  And the original recipe called for tortellini, which would have helped too.  Though for a dinner party, which this was made for, the bowties were a good, cheaper substitute.

I also made way too much - always do with pasta.  And the original recipe serves 8-10, which is huge.  So the recipe here is cut down.

Ingredients:

6 tbsp Olive Oil
1 cup Fresh Basil
1/2 cup Parmesan Cheese, grated
3 tbsp Lemon Juice
1 Garlic Clove
Salt + Pepper, to taste
1 package Asparagus, chopped
1 large package Tortellini (or Bowties)
1/4 cup Toasted Pine Nuts
1 pint Cherry Tomatoes, halved

1. Boil water and add tortellini, cook until done.  Toss with a little olive oil and place in a large bowl (big enough to hold the whole salad).

2. Chop off hard ends of asparagus, and chop into 1-inch pieces.  Steam or boil until done.  Add to bowl and toss together.

The original recipe asked you to boil the asparagus, take it out of the water with a slotted spoon when done, and cook the pasta in the same water.  Let me tell you - not worth it.  Those little buggers are hard to get out.

3. Add halved cherry tomatoes and pine nuts to the bowl.

4. Puree olive oil, basil, lemon juice, garlic and parmesan cheese, salt and pepper in a blender to make a pesto sauce.  Add to bowl and toss. Refrigerate for 30 minutes.

Finally - Add as much cheese as you damn well please.

If you want to make this in advance, you can cover it and refrigerate for a day.  To freshen it, add in a spoonful of olive oil and lemon juice.

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Original Recipe:

My Sister's Kitchen