Pasta with leafy pesto
From the plate to the blog: pasta with a fresh and leafy spinach and parsley pesto free of dairy.
The pesto is very light, easy to make and full of vitamins and minerals.
For two persons you will need:
250 gr fresh spinach, washed & finely cut
40 gr fresh parsley, washed & finely cut
3 garlic cloves
1 tsp salt
2 tbsp olive oil
2 tbsp lemon juice
Some nutmeg and chili
Approx. 10 coarsely cut almonds
1 tbsp pumpkin seeds
160-200 gr (glutenfree) pasta
- Process the spinach, parsley, garlic and oil in a blender until you obtain a smooth paste. Add the salt, lemon juice, spices.Mix. Set aside.
- Place water in a pot and add some grossly cut onion and bay-leaf for seasoning. Bring the water to boil, add salt and the pasta. Cook according to the instructions on the package.
- Strain the pasta in a colander. Remove the bay-leafs but keep the onion.
- Place the pot back on the stove, add some oil and roast the almonds and seeds. Turn off the heat, remove the pot from the stove, add the pasta and mix in the pesto.