This super green pasta dish needs no witty introduction. All you need to know is that it's tasty and good for you!
Even the spinach pesto has ZERO oil in it.
Just make it. You'll be happy you did.
It's a leafy green explosion: spinach two ways, collard greens, and basil (which I am counting as a leafy green). Comes together super quickly and is way tasty!
16 oz whole wheat penne
4 cups spinach, divided
1 cup pine nuts
3 cloves garlic
4 oz. fresh basil
1 Tbl tahini
1/3 cup water
juice of 1 lemon
1 onion, chopped
1 bunch of collard greens, stemmed
2 cups frozen peas (defrosted)
2 tsp olive oil
crushed red pepper
In a large saute pan, heat olive oil over medium heat and get those onions in there. Season with salt and crushed red pepper, and saute for about five minutes.
Remove stems from collards and lay leaves on top of each other. Roll into a cigar and slice into thin strips. They should stay rolled up, so slice them in half again just to make them a bit more bite size. Add to the onions, toss, and season with a pinch of salt. Add 2 Tbl water and allow greens to wilt, about five to seven minutes, stirring frequently. Once greens are cooked, add peas and heat through.
Meanwhile, cook pasta in heavily salted water until just under al dente (about half the recommended cooking time). Drain pasta and reserve 1 cup of pasta water.
In a food processor, combine pine nuts, garlic, tahini, and lemon juice and pulse until a smooth paste forms. Scrape the sides, season with salt, and add 2 cups spinach, basil, and 1/3 cup water. Pulse until smooth.
Add cooked pasta to the pan. Add remaining two cups of spinach, the pesto, and slowly add water until you have reached to desired consistency. Delish!