Are you done with spinach yet? Because I sure am not! First, it is in season and second it is super delicious. This recipe is great for lazy people like me that have a ton of spinach of hand but have 0% motivation to cook it. Blend it and it’s done!
Pesto without pasta is a crime, I’m pretty sure, so here ya go. Let’s be clear here though, this pesto does NOT taste like a basil pesto because… There is no basil in there! Not in season so no pesto but this one is so delicate and cheesy, just how I like it.
Spinach pesto pasta (serves 4) :
- 250g uncooked pasta (spaghetti for example)
- 100g (3 cups) spinach
- 2 garlic cloves
- 75g (1/2 cup) parmesan
- 80ml olive oil
- 50g pine nuts
- 1/2 lemon
- parmesan shavings (optional)
- 1 pinch of salt
Cook the pasta according to the package instruction for an al dente pasta. Drain and set aside.
Meanwhile, in a blender or food processor, add spinach, peeler garlic, parmesan, olive oil, pine nuts, salt and lemon juice. Mix until you get a shiny and even consistency.
In a pan, add the pasta and 3/4 of the sauce. Heat until the sauce and pasta is heated through, mix well.
Serve with parmesan shavings on top!
You can keep the pesto in the fridge for a few days.