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.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
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.