Spinach Pesto Pasta

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In a large saucepan bring slightly salted water to boil. Add about two handfuls of spinach and cook for 3 minutes while the spinach is still green. Drain the spinach and squeeze them tightly to get rid of excess water.

Combine the spinach, 3 tablespoons grated Parmesan cheese, 1/4 cup pine nuts, 1 garlic clove, lemon zest and the juice of one lemon, and 1/4 cup olive oil in a food processor and process until a smooth consistency is reached. Add 1/4 cup plain yogurt (I like plain greek yogurt) and season with salt and pepper and pulse again.

Cook 8 oz pasta according to the packaged instructions. Top pasta with broccoli, halved cherry tomatoes, and the spinach pesto. Add red chili flakes if desired. Toss well and enjoy!


Nikita Gupta

Computer science girl at Cornell University. Passion for tech; Love to eat.