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spinach pesto pasta with almond parmesan

Spinach pesto pasta with almond parmesan

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Servings 2


  • 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


  • 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.