Spinach Pesto Pasta made with TOOC’s fresh squeezed California olive oil. We like our Olivum Late Harvest extra virgin olive oil for a traditional option, but for more flavor we recommend using our Fresh Basil Olive Oil or our Roasted Garlic Olive Oil.
Ingredients:
For the pesto:
1 bunch spinach
1/2 cup walnuts
1 clove garlic
1 lemon
1 handful basil
1/4 cup extra-virgin olive oil
1/4 tsp salt
For the pasta:
1 box whole wheat or brown rice pasta
1 bunch broccoli, cut into florets
1 onion, diced
1 tbsp extra-virgin olive oil
Directions:
Cook the pasta according to package instructions.
For the pesto, first put garlic clove in food processor and process to chop. Then add walnuts and chop. Add spinach, olive oil, lemon juice, salt and process into a smooth consistency. Last, add the basil and process until evenly blended and smooth. Add more olive oil and/or water until desired consistency is reached.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté until translucent. Add broccoli florets and sauté about 10 minutes until cooked through.
Top pasta with broccoli mix and then pesto.