Easy Wholegrain Pasta With Spinach Pesto
 
Prep time
Cook time
Total time
 
(Makes 4 hearty servings)
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • 1 pound of wholegrain pasta (I mixed up half-boxes of penne and rotini. Use any small pasta here). Cook it in plenty of salted water per package instructions until al dente.
  • 1 cup olives, cut into rings or whichever way you want
  • 2 cups green beans, cooked (I used frozen ones pre-cut in 1-inch lengths and toss them into the boiling pasta water for the last five minutes that the pasta is cooking. They turn out just perfect.)
  • 3 tbsp roasted sunflower seeds
  • For the pesto:
  • 4 cups of baby spinach
  • ¼ cup cashew nuts (substitute with walnuts, roasted sunflower or pumpkin seeds, pecans, or even the more traditional pine nuts)
  • 4 cloves of garlic, smashed
  • ¼ cup extra virgin olive oil (use less if you want to, but I like my pasta with plenty of olive oil!)
  • 1 tbsp white miso (substitute with salt to taste if you don't have or want to use this)
Instructions
  1. Place all pesto ingredients in a food processor and process until everything's broken down into a rough paste
  2. Place the pesto and pasta in a bowl, and add all the veggies and sunflower seeds. Check salt. Mix together thoroughly and serve.
Recipe by Holy Cow! at http://holycowvegan.net/2010/11/easy-wholegrain-pasta-with-spinach.html