Spinach Pesto Pasta
A fresh, quick, easy and full of flavor dish made under 30 minutes.
Ingredients
- 500 g/17.5oz gluten free fusilli pasta
- 100 g/3.5oz spinach leaves
- 15 g/0.5oz basil leaves
- 30 ml/2 tbsp lemon juice
- 2 garlic cloves
- 75 g/1/2 cup white almonds unsalted
- 60 ml/1/4 cup olive oil extra virgin
- 100 g/3.5oz kefalograviera
- 9 g/1 Tbsp pine nuts
- salt and pepper to taste
Instructions
- Wash the spinach leaves, drain the excess water and put them in a food processor.
- Add the basil leaves, lemon juice, cheese, almonds, garlic, and olive oil, and process until they become a smooth sauce.
- Cook the pasta al dente, following the package instructions, keep about ½ cup of the water that pasta was boiled in and drain.
- Put the pod over medium/high heat. Add the pine nuts and let them get some colour.
- Add the pasta and the sauce into the pot, stir until the pasta is well coated, adding some of the reserved water to make it silky.
- Add salt and freshly grounded black pepper according to your taste.
- Serve while still warm and sprinkle with more grated kefalograviera, lemon zest, and black pepper.
- Enjoy :)
Notes
Make it vegan/dairy-free: add a vegan hard cheese or add 2 tablespoon nutritional yeast to the mixture.