Looking for a quick, delicious, and wholesome recipe that ticks all the boxes and can be whipped up for lunch or dinner? You'll appreciate the simplicity of this spinach pesto pasta recipe.
2-⅔cupsfusilli pasta(or your favorite pasta shape)
Pesto
5ozorganic spinach(fresh)
¾cupwalnuts
½cup olive oil(avocado oil or grapeseed oil)
1clovegarlic(small clove)
1teaspoonkosher salt(more to taste)
Instructions
Cook pasta following the instructions on the package. Be sure to salt water. Cook until al dente. When pasta is done drain and reserve at least 1 cup of the pasta water. Do not rinse the pasta. Set aside.
Add all ingredients to make the pesto to a Nutribullet, food processor, or blender. Blitz until ingredients are combined and smooth.
Add pesto to sauce pan and heat gently over low to medium heat for 3 minutes or so. Add the cooked pasta to the pesto and gently toss until evenly coated. If sauce is too thick, drizzle in some of that reserved pasta water to loosen it up. NOTE: Be sure to watch the pasta to sauce ratio. Pasta soaks up sauce as it sits, so by adding too much will leave you with a dish of dry tasting pasta.
Add more salt if needed and serve.
Notes
Opt for fresh spinach. By the way, did you know that spinach is on the dirty dozen list. So, I say that opting for organic spinach is even better.
You can mix and match by experimenting with different greens like arugula, basil, cilantro, or kale to add a little twist.
Do not feel that you have to add parmesean cheese if you're going dairy-free.
When adding garlic, add ONLY A LITTLE, it can be very potent and can overpower the taste of your pesto.
When draining your pasta, reserve at last 1 cup of the pasta water. This starchy liquid not only helps the sauce adhere to the pasta, but it can also loosen the sauce if it's too thick.
After draining your pasta, DO NOT rinse your pasta.
Gently toss your pasta into the sauce making sure every strand is evenly coated.
Salt the water before cooking your pasta and only cook just until al dente. DO NOT OVERCOOK.