Pesto pasta

TIME30 minutes MAKES4 PORTION
0.5x 1x 2x 3x

A quick and fresh dinner or lunch, I love this pasta (and it’s a great way to get a serving of greens). I typically serve it topped with an onsen eggs (or two) for protein, alongside some crumbled feta.

INGREDIENTS

  • 400g pasta of choice
  • Onsen egg (optional)
  • Feta cheese
  • Toasted pine nuts
  • Parmigiano reggiano (grated)

Pesto

  • 200g spinach (or other combinations of greens, such as basil, rocket, kale, etc.)
  • 60g parmigiano reggiano (grated)
  • 2 garlic cloves (freshly grated)
  • 80ml olive oil
  • 1 lemon (juiced and zested)
  • 70g pine nuts
  • 1 tsp salt
  • 1/2 tsp pepper

STEPS

Pesto

  1. In a large bowl, combine the spinach, parmigiano, garlic, olive oil, lemon zest and juice, pine nuts, salt, and pepper. Using an immersion blender, blend until a smooth paste forms.

  1. Boil the pasta as per package directions. When done, strain, reserving some pasta water.

  2. In the same saucepan used to boil the pasta, add the pasta as well as 4 tbsp of pesto. Add a splash (apprximately 1/4 cup) of pasta water, and agitate the pasta until it forms an emulsified, creamy sauce that coats the pasta.

  3. Serve, topping with an onsen egg, toasted pine nuts, parmigiano, and crumbled feta cheese.

    pesto pasta

NOTES

This pasta does not reheat well, so for meal prep I prefer to keep the pesto in the fridge, and boil pasta for each meal.

This page contains the following recipe components: Pesto.

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