Ingredients:
4 cups spinach, roughly chopped
2 cloves garlic, peeled and minced
1 lemon, zested and juiced
1 lb. pasta
½ cup pumpkin seeds, raw walnuts OR pine nuts
½ cup Parmesan cheese (optional)
½ tsp. salt, more to taste
½ cup extra-virgin olive oil, more to taste
1 can cannellini beans, rinsed and drained
½ cup peas (either fresh or frozen)
½ cup sun-dried tomatoes
Equipment:
Cutting board
Kitchen knife
Microplane
Measuring cups and spoons
Cooktop
Small skillet
Large pot
Food processor
Mesh strainer
Directions:
- Wash the fresh ingredients, then chop, peel, mince, zest, and juice them as noted in the ingredients list.
- Place a skillet over medium heat and add the seeds or nuts. Roast the seeds or nuts, stirring frequently for 5 minutes, until they are fragrant. Remove from the pan and allow them to cool in a bowl.
- Place a large part of water over medium-high heat and bring to a boil. Cook pasta according to the package instructions.
- While the pasta is cooking, prepare the pesto by adding the spinach, garlic, lemon zest and juice, pumpkin seeds, Parmesan cheese, and ½ tsp. salt to a food processor. Blend until just combined. Then slowly pour in olive oil from the top of the food processor while blending. Do not over blend.
- When the pasta is al dente, add the peas and cannellini beans to the pot then drain the pasta water, reserving 1 cup.
- Combine the pesto with the cooked pasta, peas, beans, and reserved pasta water, and gently mix well. Top with sun dried tomatoes and enjoy.
Adapted from Wellness in the Schools