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!
- 1 8 oz packet of any gluten free pasta – I used Ancient harvest Quinoa Pasta
- water to cook the pasta
- 1 tsp salt
- ½ cup grated parmesan
- For the Spinach Pea Pesto
- 2 cups chopped spinach
- 1 ½ cup frozen green peas thawed
- 2 tbsp pine nuts
- ¼ cup walnuts
- ¼ cup olive oil
- 3 cloves garlic
- salt and pepper to taste
Cook the spinach and the green peas in boiling water for 3-4 mins, drain and keep aside. Keep aside about ½ 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.