Spinach Pesto Pasta With Brocolli, Peas And Beans
Italian | Mains
Pasta
267 calories/serving
25 mins
A quick pesto with a creamy and smooth blend of spinach, walnuts (or pine nuts), feta cheese (or grated parmesan), garlic, olive oil, salt, pepper and lime juice is all that’s needed to make this pasta in a jiffy. And I made use of all the green vegetables I had at my disposal, broccoli, green beans and peas to make this absolutely lip-smacking pasta that was loved by us and the kiddo too.
Instructions
1. Wash and pat dry spinach leaves. also, dry roast walnuts and take them out on a plate to cool.
2. In a blender, finely chop garlic and roasted walnuts to get a coarse mix.
3. Now add spinach leaves, oil, feta cheese, salt and pepper. grind for a smooth paste. squeeze some lemon juice. check for seasoning and done.
4. For the pasta, boil and strain fusilli or any pasta till done (for around 15 minutes).
5. Heat some oil in a pan and add chopped broccoli, peas and french beans.
6. Add some salt, cover and allow veggies to cook for around 3-4 minutes till they turn soft.
7. Now add cooked pasta and pesto, mix well. adjust seasoning. garnish with shredded feta cheese. serve hot.
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