Quick spinach pesto with pasta and peas

It’s mild, easy to make, and is a super quick family dinner that’s ready in about 20 minutes!

– Spinach – Olive oil – Lemon – Sunflower seeds (You can also use pine nuts, almonds, or walnuts according to your preference.) – Parmesan – Pasta – Frozen peas

Ingredients

Bring a large pot of water to a boil and cook the pasta according to the package directions. Any type of pasta works here!

1

Place the peas into the colander (still frozen) and drain the pasta over the peas. The peas will thaw almost instantly. Return to the pot.

2

Meanwhile, while the pasta cooks, add the spinach, olive oil, lemon juice, Parmesan, and seeds to a blender.

3

Blend very well until very smooth, stopping to scrape down the sides of the bowl as needed. Season to taste with salt if needed.

4

Toss with the pasta and serve with additional Parmesan cheese and enjoy warm. This is enough sauce for a pound of pasta. Use a little less if your pasta package is smaller.

5

 The pesto can be stored in the fridge for 3 days or in the freezer in a zip top storage bag for up to 3 months.