Spinach and Kale Pesto Pasta
Ingredients
- 12-13oz rigatoni
- 1 shallot, diced
- 1/2 cup olive oil
- 1 tsp olive oil
- 3 cups spinach (loosely packed)
- 3 cups kale (loosely packed)
- 5 cloves garlic (roughly chopped - the food processor will do the rest of the work)
- 1 small bunch of basil (stems trimmed)
- 1 lemon
- 1/2 cup raw cashews
- 1/2 tsp pink himalayan sea salt (regular sea salt works too)
- 1/2 tsp pepper
Additional Toppings
- Nutritional Yeast
- Hemp Seeds
- Red pepper flakes
- Paprika
***Food processor needed**
Instructions
1. Bring a large pot of water (with salt added) to a boil and cook the Rigatoni according to package instructions. Drain and set aside. While waiting for the pasta to cook you can begin the next steps as well.
2. Heat up a small pan/pot on medium heat with the 1/2 tsp olive oil. Throw in the diced shallot along with a dash of Himalayan sea salt. Cook for 2-3 minutes or until the shallot is softened and set aside.
3. Add the cashews to the food processor first and pulse until crumbled.
4. Add the spinach, kale, basil, lemon (squeezed), the 1/2 cup olive oil, garlic, pink Himalayan salt, and pepper to the food processor. Pulse until the spinach, basil, and kale are finely chopped and the pesto is somewhat smooth.
4. Combine the cooked pasta, pesto, and cooked shallots in a bowl or pot and stir until mixed together.
5. (OPTIONAL) Top with nutritional yeast, hemp seeds, red pepper flakes, and a dash of paprika for added taste. ENJOY :-)
