Spinach Pesto Pasta
A fresh, quick, easy and full of flavor dish made under 30 minutes.
gluten free fusilli pasta
salt and pepper
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.
Make it vegan/dairy-free: add a vegan hard cheese or add 2 tablespoon nutritional yeast to the mixture.
easy, quick, rich