Here is a little story. Three kids sat down and gobbled Broccoli Spinach Pesto Pasta. Three kids thanked me for making it. One 3 year old had 4 helpings. The end. Our Broccoli Spinach Pesto Pasta is so easy to make, kid-friendly and a delicious meal or side dish!
This is a fun recipe to make with children. I always keep bags of vegetables in the freezer and love finding ways to create more opportunities to get vegetables into our diet. I served our Broccoli Spinach Pesto Pasta with grilled salmon and simple green peas. Super yummy!
- 1 cup frozen broccoli florets, slightly thawed
- 1 cup frozen chopped spinach, slightly thawed
- ½ cup grated parmesan
- ¾ cup cashews
- 2 cups fresh basil leaves
- 1 cup water
- ½ cup olive oil
- 1 pound pasta (I used DeCecco cavatappi)
- 1 tablespoon salt (this is for water to cook pasta in)
- COOKING TOOLS
- food processor (I love our Cuisenart!)
- measuring cup
- spatula or large spoon
- large pot
- Begin by slightly thawing the broccoli florets and chopped spinach. You can easily do this by measuring the quantities you need and pouring them into your food processor. Thaw for about 10 minutes.
- While the broccoli and spinach are thawing cook the pasta according to the directions on the box. Add 1 tablespoon of salt to the pasta water.
- Next add the parmesan, cashews, basil, water and olive oil.
- Place the top on your food processor and turn on until the ingredients are combined. This will make a very thick sauce.
- Put the drained pasta back in the pot. Using a spatula scoop the pesto sauce onto the pasta and stir until combined.
I love how this pasta tastes warm, but it is just as delicious room temperature or even as leftovers out of the refrigerator! This pesto sauce would also taste amazing on a piece of bread with tomato slices. Oh, now I need to eat that too!
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