Recipe by Nechama Norman

Spinach Pesto Pasta

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Spinach Pesto Pasta
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
20 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar - Vegan

My neighbor Naomi M. and I often make a Shabbos switch. We each double different dishes and make a swap. Why not share what you’re already making in exchange for something new to try? One Shabbos, she presented this delicious salad in exchange for a strawberry shortcake. I love this take on pesto and the huge iron intake from the spinach. I’m still not sure who got the better end of the deal.

Ingredients

Main ingredients

  • 8 ounces (1/2 bag) frozen spinach, thawed

  • 6 cloves garlic or 6 cubes Gefen Frozen Garlic

  • 3/4 cup oil

  • 1 and 1/2 teaspoons salt

  • 1/8 teaspoon pepper

  • 1 pound angel hair pasta, prepared according to package instructions

Directions

Prepare the Spinach Pesto Pasta

1.

Squeeze out the liquid from the spinach. In a food processor, combine spinach, garlic, oil, salt, and pepper. Pulse until smooth.

2.

Toss spinach pesto with angel hair pasta.

Notes:

When most people think of pesto, they think of the strong flavor of basil. Pesto is not exclusive to basil. You can always substitute parsley, mint, coriander, or spinach leaves. A basic recipe of pesto includes one or more of these leaves, oil, and garlic. Many add nuts for texture as well as cheese. You can use a basic recipe and tweak it around to make it according to your specific tastes.

Recipe tags

Nechama Norman noodles pasta pesto purim seuda spinach
Spinach Pesto Pasta

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