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I created this Pasta with Lemony Spinach Pesto and Veggies when I was craving something fresh and bright for dinner. It's become my go-to recipe for those busy nights when I want something that tastes amazing but doesn't take forever to make. The combination of zesty pesto fresh veggies and pasta creates this incredible dish that happens to be both gluten-free and vegan!
What Makes This Dish Special
What I love about this pasta is how it celebrates fresh ingredients. Every bite gives you that bright lemony pesto crunchy vegetables and satisfying pasta. It's one of those recipes that makes you feel good while you're eating it and even better afterwards. Plus it's so easy to adapt based on what you have or what you love.
Let's Gather Our Ingredients
- Gluten-Free Pasta: I love using Banza it has such great texture and extra protein.
- Fresh Veggies: Broccoli and asparagus are my favorites they stay so crisp.
- Baby Spinach: Makes the most amazing bright green pesto.
- Lemon: Both juice and zest really wake up all the flavors.
- Olive Oil: Use the good stuff here it makes a difference.
- Pine Nuts: Just a light toast brings out their flavor.
- Sun-Dried Tomatoes: These add such amazing sweet intensity.
- Salt and Pepper: To make everything pop!
Let's Start Cooking
- Getting Those Veggies Perfect
- First thing I do is get a big pot of water boiling. I give the broccoli and asparagus a quick dip just a minute or two until they're bright green and still crispy. That's the secret to keeping them fresh and delicious.
- Pasta Time
- I use that same pot of water for the pasta no need to dirty another pot! Just remember to save some of that starchy pasta water it's like liquid gold for making the sauce perfect.
- Making Our Pesto
- While everything's cooking I quickly toast the pine nuts until they're golden and fragrant. Then into the food processor they go with fresh spinach lemon juice and zest olive oil and seasonings. The smell is incredible!
- Bringing It All Together
- Once the pasta's ready I toss everything in a big bowl the pesto those beautiful veggies and sun-dried tomatoes. A splash of pasta water helps make it all silky and perfect.
My Best Tips
After making this dish countless times I've learned some tricks. Don't overcook those veggies they should still have some bite. Keep an eye on those pine nuts they can go from perfect to burnt in seconds. And that pasta water? It's your best friend for getting the perfect sauce consistency.
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Frequently Asked Questions
- → Can I use regular pasta instead of gluten-free?
Yes, you can use any pasta you prefer. Just adjust cooking time according to package directions and keep the pasta water for adjusting sauce consistency.
- → Can I substitute the pine nuts?
While pine nuts provide traditional flavor, you can substitute with walnuts or almonds. Just make sure to toast them first for best flavor.
- → How long does the pesto keep?
The spinach pesto can be made ahead and stored in the refrigerator for up to 5 days. Bring to room temperature before using.
- → Can I use different vegetables?
Yes, you can customize with your favorite vegetables. Just adjust blanching time based on their size and texture.
- → Why save the pasta water?
Reserved pasta water contains starch that helps the sauce cling to the pasta. Add a little at a time if needed to achieve desired consistency.