Broccoli Spinach Pesto Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 people
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Next add the parmesan, cashews, basil, water and olive oil.
  4. Place the top on your food processor and turn on until the ingredients are combined. This will make a very thick sauce.
  5. Put the drained pasta back in the pot. Using a spatula scoop the pesto sauce onto the pasta and stir until combined.
Recipe by Homegrown Friends at https://homegrownfriends.com/home/broccoli-spinach-pesto-pasta/