Steps To Prepare
cook pasta in boiling salted water until “al dente” according to package.
Hand out spinach to half the children. Have them wash spinach leaves. Then cut off stems leaving leaves. Cut leaves into small pieces and place in a bowl.
Hand out basil leave to other half of children. Have them wash basil leaves and dry well. Cut off stems leaving only leaves. Cut leaves into small pieces and place in a bowl.
Place water in another pot and bring to a boil. Cook spinach leaves in batches for 1 minute. Remove with a slotted spoon, have children dry with paper towel.
In a blender, place the spinach, basil leaves, oil, evaporated milk, most of the Parmesan cheese, and feta cheese. Blend to obtain a thick cream. Blend in 2 batches. Have ALL children take 3 turns each pulsing the blender.
Pour the pesto sauce over the pasta, mix with tongs, then add some Parmesan cheese on top and serve.
Kitchen needs
Blender, tongs, colander, sauce pan, 1 large pot, 1 smaller pot, paper towels, wooden spoons, measuring cup, can opener, small plates and eating forks.
Ingredients
1 box linguine, 1 can evaporated milk, 1 cups fresh basil leaves, 1 cups of fresh spinach leaves, 1/2 cup oil, 1 cup feta cheese, 1/2 cup Parmesan cheese.
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