This is a wonderful healthy recipe to enjoy anytime of the year. The basil pesto pasta is lightened up with the addition of spinach, pine nuts and a bunch of fresh herbs. In addition it is served with whole wheat penne adding fiber to this dish too!
– Vegan option – Super creamy pesto pasta – Gluten-free option – Fresh and seasonal
Combine basil, ricotta, parmesan cheese, pine nuts, olive oil, garlic, salt and pepper into a food processor or blender and blend until smooth.
Bring a pot of water to a boil. Cook the pasta according to package instructions. Drain pasta and reserve 1-2 ladle fulls of pasta water to mix with the homemade pesto if needed to thin it out.
In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min.
Add in the cooked pasta and creamy sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.
Serve this pesto and veggie pasta topped with 1-2 tsp freshly grated Parmesan cheese, a pinch of salt, and a small sprinkling of extra pine nuts!