Spinach Pesto Pasta
A fabulous spinach pesto with roasted garlic makes this a flavorful Vegetarian one pot meal.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
- Pesto Ingredients:
- 1 cup + 2 tablespoons olive oil
- 1 head garlic peeled
- 4 cups spinach leaves
- 1/2 cup shelled pistacchios
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- Pasta Ingredients:
- 1 tablespoon olive oil
- 1 large tomato chopped
- 1 sprig oregano leaves
- 15.5 oz. can chickpeas
- 3 cups cooked bowtie pasta
- 2 tablespoons grated Parmesan or Romano cheese
Preheat oven to 400 F.
To make the pesto, combine garlic with 2 tablespoons of the olive oil in an oven safe dish.
Roast for 20 minutes, until golden brown.
Combine roasted garlic with spinach, pistacchios, red pepper and salt in a food processor. Blend to chop.
While the processor is running, slowly add the remaining olive oil until well blended.
To make the pasta, heat 1 tablespoon of olive oil.
Add tomato and oregano. Saute for about 5 minutes, until tomatoes are softened.
Add 2/3 cup of the pesto and fry for a few minutes.
Add chickpeas and cooked pasta. Toss to combine.
Adjust salt and pepper, as necessary.
Add cheese and toss to combine.
Calories: 459.97kcal | Carbohydrates: 32.17g | Protein: 7.95g | Fat: 34.23g | Saturated Fat: 4.67g | Sodium: 419.33mg | Fiber: 5.29g | Sugar: 3.15g