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Spinach Pesto Pasta
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5 from 3 votes

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
Course: Pasta
Cuisine: Italian
Servings: 8
Calories: 459.97kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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