Pesto Pasta with Spinach
Servings 2
Equipment
- Food Processor
- Large pot
- Large skillet
Ingredients
Pesto:
- 2 tbsp toasted pine nuts
- 2 tbsp fresh parsley packed
- 2 tbsp fresh basil leaves packed
- 2 tbsp parmesan finely grated
- 1-2 tbsp olive oil to taste
- 1 tbsp capers
- Juice and zest of half a lemon
- Sea salt and freshly cracked black pepper to taste
Other Ingredients:
- 4 oz cavatappi pasta cooked al dente, reserving ¼ cup of the cooking water
- 1 tbsp butter
- 2 cups baby spinach
- 2 cloves of garlic minced
- Crushed red pepper flakes to taste
Serving:
- Fresh Parmesan finely grated
- Lemon wedges for serving
Instructions
- Make the pesto sauce by pulsing the pine nuts, parsley, basil, parmesan cheese, olive oil, capers, lemon juice & zest, sea salt, and freshly cracked black pepper, to taste in a food processor until mostly smooth.
- Cook pasta in a large pot of well-salted water according to the package directions. Drain, reserving ¼ cup of cooking water, and set aside.
- Meanwhile, cook the spinach by melting the butter in a large skillet over medium-high heat. Add the spinach and cook, stirring often, for 1-2 minutes. Season with crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste.
- Add the garlic, cook, stirring constantly, for 1 minute. Remove from the heat.
- Finish the dish by adding the drained, cooked pasta and reserved water to the large skillet with the spinach, tossing until well combined and the pasta is coated in sauce. Taste and re-season to taste with freshly grated Parmesan, lemon, red pepper flakes, sea salt, and freshly cracked pepper.
- Serve with parmesan and lemon wedges. Enjoy!