Go Back
spinach pesto pasta with almond parmesan

Spinach pesto pasta with almond parmesan

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 2

Ingredients
  

  • 2 cups pasta
  • 1/2 cup peas

Spinach pesto

  • 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

Almond Parmesan

  • 1 cup almonds
  • 1/2 cup nutritional yeast
  • 1 tsp salt

Instructions
 

  • 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.