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Garden Pesto Pasta



This recipe is one of my favorites! It can be made hot or cold and tastes better a few days later so it's perfect for meal prep. This is a great way to sneak extra veggies into your diet!


Makes 6 servings












Ingredients:

Pesto

1 bunch of asparagus, blanched

2 cups fresh spinach

1/3 cup of olive oil

1.5-2 cups of fresh basil

2 heaping tablespoons of minced garlic

1/2 cup freshly grated Parmesan cheese, plus extra for topping

1/2 cup walnuts, toasted

1/2 of a lemon's juice, optional (I did not have one on hand)

Salt and pepper to taste


Pasta Salad:

3/4 of a box of pasta (any kind), cooked - save some starchy water, about 1 cup

1 cup sun-dried tomatoes, chopped, some for garnish

1 pound cooked shrimp

Parmesan cheese for garnish


Directions:

1. In a food processor, blend the asparagus to make more room for the other ingredients. Add garlic, walnuts, spinach, blend. Add basil, lemon (optional) and spinach, blend. Now add pasta water and cheese. Salt and pepper to taste. Blend until smooth.

2. In a large bowl, mix pasta, sauce, and sun dried tomatoes.

3. Top with shrimp, garnish with the additional cheese and sun-dried tomatoes.







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Caitlin Lewis MS, RD - owner

Dietitian, Culinary Nutritionist

Based out of Bluffton, SC, USA

Contact: Lewis.lowcountrynutrition@gmail.com