If you want to make a quick and tasty meal, pesto pasta is always a good idea. You don’t have to be a pro to cook this dish, and it will barely take any time to get it right.
It’s always a good idea to add some healthy ingredients to the mix, and you can never go wrong with one of the healthiest leafy greens out there – spinach. If this idea sounds delicious, check out this recipe for spinach pesto pasta by Bo’s Kitchen, which tastes even better when served with almond parmesan.
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
- After preheating the oven to 150c, put the almonds inside a large baking tray, and let them toast in the oven for approximately 7 minutes.
- Once they’re done, give them enough time cool off and set aside 1/4 cup of almonds for the pesto.
- Add remaining almonds, nutritional yeast and salt to a blender to prepare parmesan. Once they’re blended properly, set the mixture aside in a jar.
- Put all pesto ingredients to a blender and blend until smooth. If the mixture is too thick, add some more lemon juice.
- Follow the instructions on your pasta packaging to cook it properly. Peas should be added during the last minute of cooking.
- After draining the pasta, return into the pan and stir through two heaped tbsp of pesto.
- Serve pasta while warm, garnish it with fresh basil leaves, and sprinkle with a tbsp of almond parmesan.
- The remaining pesto can be stored inside a fridge for a week if covered with olive oil. The remaining almond parmesan can be kept at room temperature for up to two weeks.
