Print

Spring Spaghetti with Spinach Pea Pesto

This spring spaghetti with spinach pea pesto screams spring with its vibrant green color and the spinach pea pesto is a wonderful alternative to your regular pesto! Plus, its gluten free too!
Course Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Manju

Ingredients

  • 1 8 oz packet of any gluten free pasta – I used Ancient harvest Quinoa Pasta
  • water to cook the pasta
  • 1 tsp salt
  • 1/2 cup grated parmesan
  • For the Spinach Pea Pesto
  • 2 cups chopped spinach
  • 1 1/2 cup frozen green peas thawed
  • 2 tbsp pine nuts
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 3 cloves garlic
  • salt and pepper to taste

Instructions

  • Cook the spinach and the green peas in boiling water for 3-4 mins, drain and keep aside. Keep aside about 1/2 cup of the cooked spinach – green peas. Puree the rest of the spinach-green peas with all the other ingredients for the pesto, except the olive oil. Once they have come together a little, add the olive oil with the food processor running.
  • Meanwhile, cook the pasta in salted water, drain and keep aside.
  • Add the pesto to the hot drained pasta, mix well and serve with parmesan sprinkled on top.