This delicious pesto not only packs a flavor punch, but also is bursting with vitamins and minerals from all the greens!
Ingredients
Directions
Add olive oil, lemon juice, 3 garlic cloves, salt and pepper, toasted pine nuts, spinach, baby kale, arugula, and basil to a large mixing bowl and combine with an immersion blender. Add in vegan parmesan cheese and blend.
Boil water in a large pot and add salt. Add spaghetti to the water when it is boiling and cook until al dente.
* Tip – if your spaghetti sticks to the wall that means it’s ready! *
Before you strain your pasta, reserve a cup of pasta water! Then strain noodles into a colander.
Add pasta back into the pot, top with delicious pesto sauce and stir. Add some pasta water if needed. Sprinkle in crushed red pepper and stir.
Plate your pasta in a bowl and top with more vegan parmesan cheese and toasted pine nuts. Enjoy!