Spinach and Kale Pesto Pasta
Ingredients
- 12-13oz rigatoni
- 1 shallot, diced
- 1/2 cup olive oil
- 1 tsp olive oil
- 3 cups spinach (loosely packed)
- 3 cups kale (loosely packed)
- 5 cloves garlic (roughly chopped)
- 1 small bunch of basil (stems trimmed)
- 1 lemon
- 1/2 cup raw cashews
- 1/2 tsp pink himalayan sea salt
- 1/2 tsp pepper
Additional toppings
- Nutritional Yeast
- Red pepper flakes
- Paprika
Preparation
Bring a large pot of water with salt added to a boil and cook the rigatoni according to package instructions, then drain and set aside. While waiting, you can begin the next steps.
Heat a small pan on medium heat with 1/2 teaspoon olive oil, add the diced shallot and a dash of Himalayan sea salt, cook for 2-3 minutes until softened, and set aside.
Add the cashews to the food processor and pulse until crumbled.
Add the spinach, kale, basil, squeezed lemon, 1/2 cup olive oil, garlic, pink Himalayan salt, and pepper to the food processor, and pulse until finely chopped and somewhat smooth.
Combine the cooked pasta, pesto, and cooked shallots in a bowl or pot and stir until mixed.
Optionally, top with nutritional yeast, red pepper flakes, and a dash of paprika for added taste and enjoy.
