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


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


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.


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


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


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.


 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.