Description
A quick and comforting Green Goddess Pesto Pasta made with fresh herbs and nuts, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (of your choice)
- 1 cup fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup parsley leaves
- 1/2 cup walnuts or pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes (for garnish, optional)
Instructions
- Begin by cooking the pasta according to package instructions. Once al dente, drain and set aside, allowing those tender noodles to cool slightly.
- Combine the fresh basil, spinach, parsley, walnuts or pine nuts, grated Parmesan cheese, and garlic in your food processor. Pulse until everything is finely chopped.
- Drizzle in the olive oil with the processor running, blending until you have a creamy pesto.
- Season the pesto with salt and pepper to taste.
- Toss the cooked pasta with the freshly made pesto, ensuring every strand is well coated.
- Serve with halved cherry tomatoes on top, if desired.
Notes
This pesto can be made ahead of time and stored in the fridge for up to 5 days. Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of olive oil or pasta water if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg