Gluten Free Spinach Walnut Pesto Pasta
This savory Gluten Free Spinach Walnut Pesto Pasta recipe is a well-balanced blend of great flavors like the added spinach and the toasted walnuts, making this vegan friendly recipe perfect for a cozy meal on cold winter day! Plus, when you use Banza’s products, you are not just getting amazing tasting pasta, you are also getting 17 grams of protein in each serving. With a bonus from using lots of spinach in this recipe, you also getting 35% Iron from each serving, which is great for those of us who suffer from Iron deficiency. I hope you all enjoy this dish as much as I have. This truly puts a winter savory spin on the classic pesto. – Kara, The Accidental Chef
Serves 8
Ingredients:
- 16 oz of Gluten Free Chickpea Banza Bowtie Pasta
- 12 oz of spinach
- 1 cup, packed, of fresh basil
- 1 cups of walnut halves
- 2 garlic cloves
- 1/2 cup of extra-virgin olive oil
Directions:
Heat a medium sized sauté pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer.
Stir frequently until the walnuts start to brown and they smell toasted, about 5 minutes. Then immediately remove from heat and let cool for 2 mins.
In a food processor, pulse the spinach, basil, walnuts, garlic, and salt together first.
Then slowly pour the 1/2 cup of olive oil into the food processor while it’s pulsing.
Process until smooth and set aside.
Bring a large pot of salted water to boil. Add the Banza Chickpea Gluten Free Bowtie Pasta, and stir immediately.
Cook for about 7 mins or until al dente. Save one 1/2 cup of the pasta water, and then strain the pasta and rinse with cold water.
Add the 1/2 cup of water to the pesto mix and stir until the consistency is back to smooth.
In a large bowl mix the pesto and the pasta gentle together. Top with some delicious Parmesan or vegan based substitute and enjoy!
Serves 8 | Calories per serving: 416 | Total Fat: 27.5 g | Total Carbs: 34.8 g | Net Carbs: 25.3 g |Protein: 17.2 g | Iron: 35.2% | Vitamin A: 32.8%
