Description
This Pasta with Spinach Basil Pesto recipe can be ready for dinner in just 15 minutes.
Ingredients
Scale
- 13.25 ounces pasta (your choice)
- 1/2 pound baby spinach leaves (about 4 packed cups)
- 1/2 cup pine nuts (toasted)
- 1/2 tablespoon lemon juice
- 1/4 cup Gourmet Garden Basil
- 2 tablespoons Gourmet Garden Garlic
- 1/4 cup shredded Parmesan cheese
- 1/2 cup olive oil
Instructions
- Cook and drain pasta according to package instructions.
- Add baby spinach leaves to food processor fitted with metal chopping blade. Pulse until spinach is nearly all chopped. Add pine nuts, lemon juice, Gourmet Garden Basil and Gourmet Garden Garlic and process until well combined and smooth.
- Add Parmesan cheese and olive oil to mixture in food processor. Blend until smooth.
- Gently toss desired amount of Spinach Basil Pesto with cooked pasta. Cover and refrigerate any leftover sauce for up to a week (or freeze for up to 4 months). Serve with additional shredded Parmesan cheese, if desired.
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
