{Recipe} Easy Spinach Pesto Pasta

I was in a weeknight cooking rut when I went back to my Pinterest board in search of an easy dinner we'd all like.

I had an abundance of fresh basil so I knew pesto would be a good option.

 Ingredients:
(For the pesto)
1/2 cup raw cashews
6 cups loosely packed fresh spinach leaves
1 small bunch fresh basil
1/2 cup non dairy milk
1/2 lemon, juiced
1/2 tsp salt
black pepper to taste
(For the pasta)
8 oz pasta (I used farfalle/bow ties)
1/2 small yellow onion, diced
2 cloves garlic, minced
1/2 cup reserved pasta cooking water
To make:

• Cook pasta according to directions on package. Drain and keep warm. Reserve 1/2 cup of the cooking water.
• While the pasta is cooking, heat some water (or olive oil) in a pan on medium heat and sauté the onion until soft and slightly brown. Add the garlic and cook for a minute or so until garlic is fragrant.  Turn off heat.

• Make the pesto. To a blender or food processor add the cashews and process until crumbled. 
• Add the spinach, basil, non dairy milk, lemon juice, salt & pepper. Pulse the mixture, scraping down the sides if necessary.  Process until the spinach and basil are finely chopped.

Look how green and fresh it is!

To assemble:

• To the pan with the onions and garlic, add the pasta, pesto sauce and reserved water.  Fold gently to combine and cook on medium low until the sauce thickens. 

• Taste to adjust any seasonings and serve warm. I served ours with some veggie sausage crumbles.  Original recipe here.

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