Creamy Pesto Pasta

pasta / meat free / grain free / quick meals

nothing says summer like some homemade pesto! and nothing says pesto like rummaging through your kitchen for any herbs/ greens/ and nuts to use to make it!

what I had in my fridge to use was a mixture of basil, arugula and spinach. I’ve also made pesto using parsley and kale and this recipe still comes out great. you can make this pesto ahead of time and this dinner will take not but 10 minutes to throw together. you can also of course use this pesto for so many other recipes, but when in doubt, a good pasta dish always rises to the top.

this recipe can be vegan and dairy free if using plant-based milk and omitting parmesan. it can also be grain free if you use grain free pasta noodles. i love using banza or thrive market pasta.

Creamy Pesto Pasta

ingredients:

• 1 cup basil

• 1 cup arugula

• 1 cup spinach

• 1/4 cup pistachios

• 1 tbsp lemon zest

• squeeze of lemon

• 2 tbsp parmesan

• 2 cloves garlic

• salt & pepper

• 1/4 cup olive oil

• 1/2 cup half & half or heavy cream

• 1/2 lb your favorite short pasta (I used trader joe’s organic brown rice penne pasta)

directions

1. in a food processor, blend basil, arugula, spinach, pistachios, lemon zest, lemon juice, parmesan, garlic, olive oil, salt & pepper. blend until completely smoothe (it will take a few minutes).

2. cook your pasta according to package.

3. heat the pesto in a pan on medium low. when it starts to bubble, slowly add in the cream and stir.

4. toss your cooked pasta in the pan with the pesto sauce.

5. add in a 1/4 cup or so of the pasta water to help coat the noods with the sauce

6. serve with some more parmesan (always).