Simple Super Greens Pesto Pasta
A vibrant and nutritious dish that combines the freshness of greens with the comforting texture of pasta, perfect for a quick weeknight meal.
Servings: 4 servings
Equipment
- Food Processor
- Large Pot
- Skillet
Ingredients
Pasta
- 8 ounces Dried Pasta Choose your favorite type of pasta.
Greens
- 2 cups Fresh Spinach Rinse and dry thoroughly.
- 1 cup Chopped Kale Remove tough stems and massage leaves lightly.
- 1 cup Fresh Basil Leaves Use only leaves, discard stems.
Flavorings
- 2 cloves Garlic Peel and roughly chop.
- 1/4 cup Nuts (Pine Nuts or Walnuts) Toast lightly in a dry skillet.
- 1/2 cup Extra-Virgin Olive Oil Drizzle while blending for creaminess.
- 1/3 cup Grated Parmesan Cheese Use freshly grated for best results.
Seasoning
- to taste Salt
- to taste Black Pepper Freshly ground preferred.
Instructions
- 1. In a large pot, bring salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente.
- 2. Rinse and dry the spinach, basil, and kale thoroughly.
- 3. In a dry skillet, lightly toast the nuts over medium heat for about 3-4 minutes.
- 4. In a food processor, combine the toasted nuts, garlic, spinach, kale, and basil. Pulse until finely chopped.
- 5. With the processor running, slowly drizzle in the olive oil until emulsified and creamy.
- 6. Add the Parmesan cheese and blend until fully incorporated.
- 7. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the rest and return the pasta to the pot.
- 8. Pour the pesto over the pasta and toss gently, adding reserved pasta water as needed for desired consistency.
- 9. Season with salt and pepper to taste, then serve immediately.
Notes
This dish can be served warm or cold and is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days.