Green Goddess Spinach Pesto Pasta
Green has never tasted this good. Also known as a Green Goddess Pasta, this Spinach Pesto Pasta comes together in minutes — perfect for busy weeknight dinners and lazy weekend brunches alike. Packed with fresh greens and tossed in a velvety, creamy sauce, it's proof that healthy and delicious are always better together.
Ingredients
- 200 gm pasta of choice
- 1 cup spinach
- ½ cup basil leaves
- ¼ cup parsley (chopped)
- ¼ cup cashews/ pine nuts (or nuts of choice)
- 1 lemon (juiced)
- 2-3 garlic cloves
- ¼ cup parmesan (you can swap in feta/ cottage cheese/ ricotta for more protein)
- seasonings of choice (chilli flakes, oregano, salt, pepper)
- 2-3 tbsp olive oil
Instructions
- Cook your pasta of choice until just shy of al dente. Drain, reserving the pasta water for later.
- Toast the nuts in a dry pan on medium heat until lightly charred and fragrant. Be careful not to burn them. Remove and set aside.
- Blanche the spinach leaves in hot water for 30 seconds. Remove immediately and shock in ice water.
- Squeeze out all the water/ moisture from the spinach with your hands and add it to a blender jar, along with basil leaves, parsley, toasted nuts, lemon juice garlic, olive oil, parmesan/ cheese of choice and seasonings
- Blitz until smooth and creamy, pausing to scrape down the sides as required.
- Loosen the pesto with a splash of the pasta water and pour it in a pan on low heat, stirring gently.
- Once the pesto sauce comes to a soft simmer, mix in your cooked pasta.
- Give it a good toss to combine and serve garnished with more basil and parmesan... AND DIVE IN!
