Hey, friends! It’s been a hot minute since I posted here (will somebody please tell 2019 to slooooow down?!) so I’m back with brand spanking new recipes for you this month to make up for it!
This year I want to bring you more ‘real’ food. Food that I actually eat on the regs. There’s some dishes that I make every single week and this spinach pesto pasta is one of them. Not only is it ridiculously easy to prepare, it’s loaded with flavour, nutrients and fibre!
Packed with spinach, basil, toasted almonds and garlic, get ready to bless your pasta with a whole heap of FLAVA! I love a little extra texture with my meals, so I’ve created this 3 ingredient almond parmesan to sprinkle on top. The recipe makes enough for a small jar of pesto and almond parmesan, so you’ll have plenty left over to add to soups, stews, sandwiches, burgers, you name it!
Pesto elevates the flavour of almost anything it’s added to. It’s one of those things that when you’ve made it once, you won’t wanna go back to the store bought stuff. Making your own pesto at home is cheap, simple and wholesome. No preservatives or sugar, just pure flavour.
This whole dish can be prepared in less than 20 minutes, perfect for an speedy evening meal! I added some peas during the last few minutes of the pasta cooking, but feel free to sub for your fave greens, broccoli florets, asparagus or green beans would be a delicious twist!
I’d love to hear if you try this, please leave a review below, or take a snap and post it – don’t forget to tag me so I can see!
Spinach pesto pasta with almond parmesan
- 2 cups pasta
- 1/2 cup peas
- 4 garlic cloves
- 2 cups spinach
- 1/2 cup basil, packed
- 1/4 cup almonds
- 1/4 cup olive oil
- 1/2 cup nutritional yeast
- 1/2 tsp salt
- 1 lemon, juiced
- 1 cup almonds
- 1/2 cup nutritional yeast
- 1 tsp salt
- Preheat oven to 150c. Add all almonds (1 1/4 cups) to a large baking tray and toast in the oven for 7 mins. Allow to cool and set aside 1/4 cup of almonds for the pesto. Prepare parmesan by adding remaining almonds, nutritional yeast and salt to a blender. Pulse until crumbly. Set aside in a jar. Prepare pesto by adding all pesto ingredients to a blender and process until smooth. Add more lemon juice or oil if it’s too thick. It should be thick, but pour slowly off a spoon.Cook pasta according to packet instructions. Add in peas during the last minute of cooking. Drain, then return to the pan and stir through 2 heaped tbsp of pesto. Serve immediately and sprinkle with a tbsp of almond parmesan. Garnish with fresh basil leaves.Remaining pesto can be kept fresh for up to a week by covering with olive oil and storing in a jar in the fridge. Leftover almond parmesan can be stored in a jar at room temperature for up to two weeks.
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