When I first created this spinach pesto pasta recipe I thought I was going to need a pound of pasta to be sauced by the nearly half. Spinach Pesto with pasta is one of the best ways that I've found to serve greens to my kids. Verdant and versatile, pesto sauce is something every home cook should master.
Ingredients of Spinach Pesto Pasta
- You need 8 cup of picked, washed spinach leaves and tender stems.
- It's 6 clove of garlic, peeled and minced.
- It's 2 tbsp of olive oil.
- It's 1 of Pasta for two people.
- Prepare 3 tbsp of peanuts.
- Prepare 2 of green chillies.
- Prepare 1/2 tsp of salt.
- Prepare 1/2 tsp of amchoor powder (optional).
- It's 1 tbsp of dried basil.
- You need 1 of Freshly ground black pepper.
Spinach Pesto Pasta instructions
- In a large saucepan, place 1/2 cup water with a pinch of sugar and add the spinach leaves to this - allowing them to wilt on a high flame. The sugar will keep the leaves green. This will take roughly 4-5 minutes. Remove from flame and keep aside..
- Meanwhile keep the peanuts to roast on a medium flame for 7-8 minutes sauteeing them off and on, so that they don't burn. Once they are done, remove and cool. Grind the peanuts after they are cool with the salt, green chillies and amchoor into a fine powder. Keep aside..
- Boil the pasta as per instructions - drain saving some of the pasta water for later if required..
- In a large pan, heat the olive oil - add the minced garlic cloves and the wilted spinach - saute for a minute or so, then add the dried basil, peanut chutney and cooked pasta, tossing well to coat the pasta. Check for salt and adjust. Add fresh ground black pepper and toss gently..
- Serve hot or cold..
This vegan spinach pesto pasta is a delightful way to eat more veggies! It's always easy to find Also, store bought always has more fat. This pasta with spinach pesto green beans and tomatoes is. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ΒΌ cup Parmesan before serving.
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