Spinach Pesto Pasta is a wholesome and delicious twist on pesto!
Can February just go away already?
I’m wearing so. many. clothes. I’m seriously freezing. And I should probably be working three jobs to pay for this monster heating bill that still leaves me chilled to the bone. It’s around this time of year that I really start questioning my life choices, or at least my choice to live somewhere that it’s actually dangerous to be outside for more than a few minutes.
I also find myself wanting to self-insulate with more brownies. Is that a problem?
Brownie balance is whole grain pasta slathered in spinach pesto. Sprinkle a little extra Parmesan cheese because you know you want to. I’m not even going to urge you to eat a salad alongside because the salad is right there in the pesto.
This spinach pesto is really something. I want to put it on everything (and I have). Packed with nutrients and lots of flavor, this might be my new go-to for flavoring pastas, sandwiches, and eggs. I also love to consider pesto a protein source because, hey, there’s nuts right? Filling me up without filling me out. Maybe that should be my February motto.
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Spinach Pesto Pasta
- 2 cups tightly packed baby spinach
- 1/2 cup flat-leaf parsley
- 1/2 cup walnuts
- 1/4 cup freshly grated Parmesan cheese, plus more for topping
- 2 garlic cloves, pressed
- 3 tablespoons olive oil
- 1/4 teaspoon coarse kosher salt
- 1 box whole grain pasta
- Bring a large pot of salted water to a boil and cook pasta according to package directions. When done, drain and return to the pot.
- Meanwhile, in the bowl of a food processor, combine spinach, parsley, walnuts, Parmesan, garlic, olive oil, and salt. Process until a smooth paste forms.
- Stir pesto into the hot pasta until completely incorporated. Serve with a sprinkling of freshly grated Parmesan.