Spinach Pesto Pasta (Nut-Free)
Serves: 4-6
  • 10oz. whole-wheat pasta, such as fusilli, shells or elbows (use gluten-free if necessary)
  • 4 cups packed baby spinach leaves
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 1 garlic clove, peeled
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup extra-virgin olive oil*
  • 1 pint grape tomatoes, halved or quartered
  1. Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Save ½ cup pasta water; drain pasta and return to pot.
  2. Meanwhile, place spinach, Parmesan, garlic, lemon juice, lemon zest, salt and pepper in a food processor. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in olive oil while the machine is running. Process until smooth.
  3. Add tomatoes and pesto to cooked pasta; toss, adding reserved pasta water to coat pasta, if necessary. Taste and adjust salt and pepper, as needed. Serve with additional Parmesan cheese.
*Add a little more olive oil for a thinner consistency, or a little less for thicker.
Recipe by Red Kitchenette at http://www.redkitchenette.com/2015/09/15/spinach-pesto-pasta-nut-free/