This nutty pesto pasta combines earthy almonds and nutrient-rich spinach, along with lots of garlic to create a creamy vegan entree that everyone will love!
Ingredients
16 oz campanelle (gigli) pasta
2 cups baby spinach, washed
4 cloves garlic
⅓ cup almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds)
½ cup extra virgin olive oil
squeeze lemon
salt to taste
Instructions
Cook your pasta according to the package instructions and set aside.
Put your garlic cloves (whole) in the bowl of a food processor and chop until minced.
Add almonds and grind until well combined.
Add spinach and pulse until mixed.
Add olive oil, lemon, and salt, and pulse until homogenous.
Pour pesto over pasta and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/garlicky-spinach-almond-pesto-pasta/