Spinach Pesto Pasta #SundayFunday

This pesto is made with basil and spinach for a little extra oomph and nutrition.  I'm always looking for ways to sneak extra veggies into my family meals and this recipe is perfect for the job.  You can use any pasta you like for this recipe.  I used a spinach and cheese ravioli that I had bought while at the Farmer's Market.  

The Sunday Funday Bloggers are sharing Pesto recipes today......

Sue of Palatable Pastime is hosting this month and asked us to share Perfect Pesto saying: "People are usually quite interested in preserving their basil at this time of year. Post recipes for pesto (any type), or using pesto (any type) as an ingredient." 

Let's see what everyone cooked up:

• Avocado Pesto Sandwich by Mayuri’s Jikoni 
• Baked Cod with Asparagus Pesto by Food Lust People Love 
• Basil Pesto With Almonds & Walnuts by Sneha's Recipe 
• Carrot Greens Pesto-Topped Roasted Salmon by Culinary Adventures with Camilla 
• Pesto Cavatappi with Meatballs by Amy’s Cooking Adventures 
• Spinach Pesto Pasta by A Day in the Life on the Farm 
• Swiss Chard and White Bean Soup with Basil Pesto by Karen’s Kitchen Stories 
• Vegan Mint Pesto by Sizzling Tastebuds

This pesto contains all the same ingredients and basil pesto with the addition of spinach leaves replacing some of the basil.  It is delicious spread on bread or on sandwiches, thinned with more olive oil and drizzled over salad, or tossed with pasta.  This makes quite a bit of pesto but it keeps in the refrigerator for quite a while.  I still drizzle it with olive oil before covering but it won't turn brown like basil pesto does.  

One of my favorite applications is placing a dollop on top of a freshly grilled or roasted chicken breast or fish fillet.  The heat from the meat melts the pesto and adds tons of flavor.

Pasta, Sauce, Pesto, Basil, Spinach, Olive Oil, Cheese, Vegetarian, Meatless

Pasta

Italian

Yield: 4 servings

Author: Wendy Klik

Spinach Pesto Pasta

This pesto is made with basil and spinach for a little extra oomph and nutrition. I'm always looking for ways to sneak extra veggies into my family meals and this recipe is perfect for the job. You can use any pasta you like for this recipe. I used a spinach and cheese ravioli that I had bought while at the Farmer's Market.

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

• 2 c. baby spinach leaves
• leaves from 3-4 stems of fresh basil
• 1/2 c. toasted pine nuts
• 3/4 c. grated parmesan cheese
• 3-4 cloves of garlic
• 5-6 grinds of freshly ground pepper
• zest and juice of 1/2 lemon
• olive oil
• 8 oz. pasta of choice, (spinach cheese ravioli, pictured)

Instructions

1. Place the spinach, basil, garlic, and pine nuts into a food processor.  Pulse until finely chopped.  Add the cheese, lemon zest and juice and pepper. Turn on the processor and drizzle in the olive oil while it is running until desired consistency is reached.  
2. I like mine a little thicker and then I add additional olive oil when using according to recipe needs.
3. Cook pasta per package directions, drain and return to hot pot with 2-3 Tablespoons of the pesto.  Toss to coat adding a bit more olive oil, if needed.

Nutrition Facts

Calories

367.31

Fat (grams)

20.67

Sat. Fat (grams)

4.11

Carbs (grams)

36.03

Fiber (grams)

4.95

Net carbs

31.08

Sugar (grams)

8.81

Protein (grams)

13.49

Sodium (milligrams)

410.10

Cholesterol (grams)

14.51

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