Green Pesto Pasta
Prep time : 5 minutes | Cook time: 10 minutes | Makes 2 servings
I caught myself having this for lunch four times in one week—it’s that good (and that easy…which is probably why it was on repeat). When I’m busy and need something quick, this Green Pesto Pasta hits the spot. You can mix in whatever veggies you have in the fridge, add some meat if you want that extra protein, or just keep it simple. Pro tip: keeping pesto in the freezer is a total game-changer!
WHAT YOU’LL NEED
400 grams whole wheat or spelt fusilli pasta
1/2 cup homemade pesto
1 bunch spinach
1/3 cup Kalamata olives, pits removed and cut in half
1/2 cup feta cheese, crumbled
1 small head of broccoli
salt and pepper
INSTRUCTIONS
Cook the Pasta: In a pot, bring salted water to a boil. Add the pasta and cook until ALMOST al dente. Add your broccoli in the pot while the pasta finishes cooking, about 2 minutes. Strain the pasta and broccoli, reserving about 2 tablespoons of the pasta water, then return to the pot.
Add the Pesto: Stir in the pesto until the pasta and broccoli is nicely coated. Toss in the spinach and olives, mixing well.
Serve: Plate the pasta mixture and top with crumbled feta cheese. Season with salt and pepper.
