Looking for a green dish to celebrate St. Patrick's Day, a way to "sneak" veggies into a meal or a spin on traditional pesto? Here is a healthy pasta recipe that fits into all of those categories and the pesto can be made in advance if you are short on time!
You will need:
2 heads broccoli florets
1 bag baby spinach
3 cloves fresh garlic, chopped
1 cup fresh parsley, stems removed
1 cup grated Parmesan cheese
Juice of one lemon
1/2 cup olive oil
2 Tbsp salt
TT salt & black pepper
Pasta, cooked and drained
1 can white beans, drained and rinsed
Directions:
1. Bring water with 2 Tbsp. of salt to a boil over high heat.
2. Add broccoli and return to a boil, cook for 5 minutes.
3. Add spinach, parsley and garlic to the boiling water, continue cooking for 3 minutes.
4. Drain well.
5. Place all cooked vegetables into a food processor.
6. Puree for 1 minute, scrape sides with rubber spatula.
7. Add cheese and lemon juice.
8. Turn food processor back on and slowly add the olive oil until the mixture forms a paste.
2. Add broccoli and return to a boil, cook for 5 minutes.
3. Add spinach, parsley and garlic to the boiling water, continue cooking for 3 minutes.
4. Drain well.
5. Place all cooked vegetables into a food processor.
6. Puree for 1 minute, scrape sides with rubber spatula.
7. Add cheese and lemon juice.
8. Turn food processor back on and slowly add the olive oil until the mixture forms a paste.
9. Place pesto into a bowl and season with salt and pepper to taste.
10. Toss with hot pasta and white beans.
**Pesto can be made a day ahead of time, cover and store in refrigerator for up to 3 days10. Toss with hot pasta and white beans.
