Spaghetti with Collard Green Pesto

My dreams came true --- after 1 1/2  years of penne, rotini and fettucini Fiber Gourmet finally offers spaghetti. Who can resist the  fabulous texture and eating acrobatics of spaghetti with a marinara sauce? 

My first shipment of fiber gourmet spaghetti coincided with a package of collard greens sitting in my fridge. I wasn't quite sure what to do with the collard greens, so it took an inspiration from Sunny Anderson to convert it into a pesto. It came out great!

Collard Green Pesto:

One package frozen collard greens

1/2 tablespoon butter

2 garlic cloves, minced

salt and pepper to taste

3 garlic cloves, peeled

2 tablespoons extra virgin olive oil

Handful pinenuts

Quarter of a cup of water

2oz FB spaghetti

In a skillet heat the butter and brown it. Add the garlic cloves, and slightly fry. Add the collard greens and heat through. Just sautée for 2-3  minutes. Pour the collard green mixture into a blender or food processor, and add the remaining ingredients. Pulse until the pesto texture develops.  This makes about eight servings. Take about one serving, and add 1 tablespoon Parmesan cheese. Mix well.

Cook the spaghetti according to instructions (differing from the instructions on the package, the spaghetti were al dente in about 14 minutes, not 6-10 min). Mix the cooked spaghetti with the one serving of pesto, and serve.