GREEN SPAGHETTI
INGREDIENTS:
- 4 cups pasta (I'd recommend something small and spoonable like spirals/macaroni)
- 3 cups frozen spinach
- 2-4 tbsp green pesto (Depending on how much you like pesto)
- 10 fresh basil leaves
- 1/3 cup sour cream (Haven't tried it, but I'd go thick almond milk for vegan)
- 1-2 oz Parmesan Cheese
- Salt and pepper to taste
Instructions:
- Cook pasta to al dente
- Reserve 1 c pasta water
- Boil spinach and peas in salted water for 5 minutes
- Reserve one cup water from spinach/pea pot
- Drain and blend peas and spinach with basil leaves, pesto, sour cream (milk) and parmesan until smooth
- Combine pasta and blended mixture in pan and simmer
- Add cooking water as needed to keep mixture bubbling
-When sauce sticks to pasta, YOU'RE DONE!
- Add salt and pepper to taste. Top with basil leaves and parm.
INGREDIENTS:
- 4 cups pasta (I'd recommend something small and spoonable like spirals/macaroni)
- 3 cups frozen spinach
- 2-4 tbsp green pesto (Depending on how much you like pesto)
- 10 fresh basil leaves
- 1/3 cup sour cream (Haven't tried it, but I'd go thick almond milk for vegan)
- 1-2 oz Parmesan Cheese
- Salt and pepper to taste
Instructions:
- Cook pasta to al dente
- Reserve 1 c pasta water
- Boil spinach and peas in salted water for 5 minutes
- Reserve one cup water from spinach/pea pot
- Drain and blend peas and spinach with basil leaves, pesto, sour cream (milk) and parmesan until smooth
- Combine pasta and blended mixture in pan and simmer
- Add cooking water as needed to keep mixture bubbling
-When sauce sticks to pasta, YOU'RE DONE!
- Add salt and pepper to taste. Top with basil leaves and parm.