Pesto Pasta

This Pesto Pasta is light, yet filling, and healthy!

1

COOK PASTA

Boil pasta until al-dente per box instructions.

2

MAKE PESTO

Add all of the pesto ingredients to a food processor. Pulse until smooth and creamy. Season with salt and pepper to taste.

3

COOK TOMATOES

Preheat oven to 400F. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Place in the oven and cook for 15-20 minutes until caramelized.

4

COOK GREENS

Heat the remaining tablespoon of oil in a large skillet. Add the arugula and spinach mix and cook for 2-3 minutes over medium-high heat until the greens have wilted.

5

ASSEMBLE

Add the cooked pasta, 1/2 cup pesto and roasted tomatoes to the skillet. Toss to combine. Season with salt and pepper.

Serve immediately with extra parmesan cheese for serving.

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