Spinach Pesto Pasta
Author: 
Recipe type: Gluten Free + Vegetarian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
FOR THE PASTA:
  • 1 box (16oz) gluten free rigatoni
FOR PESTO:
  • 3 cups fresh spinach
  • 1 cup fresh kale
  • 1 cup fresh basil
  • ¾ cup almonds
  • ½ cup olive oil
  • ¼ cup parmesan cheese
  • ½ teaspoon salt
  • 2 cloves garlic
  • juice from 1 lemon
FOR SAUTEED TOMATOES:
  • 1 dry pint of grape tomatoes (halved)
  • sea salt + black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
Instructions
  1. Cook pasta according to package directions. While pasta cooks, place the pesto ingredients in food processor and blend until smooth.
  2. In large skillet add olive oil, garlic powder and grape tomatoes then cook on high turning periodically to avoid burning (about 5 minutes total).
  3. When pasta is done and drained, return to pot. Add pesto and tomatoes then mix well. Serve immediately.
Notes
For Pesto: you may have to push down the spinach/kale periodically to get everything nice and mixed. Do in two batches if your food processor is small. You should have about 2 cups of pesto when done.
Recipe by Simple Green Moms at https://simplegreenmoms.com/healthy-spinach-pesto-rigatoni-sauteed-tomatoes/