Pasta is just fantastic, isn’t it? It’s just so darn tasty. And believe it or not, adding green things (the right green things), only makes it tastier. This monster green pasta is full of dark leafy greens, a Top 10 Food for Runners! Check out the post for week four of the Top 10 Foods for Runners series to learn all you’d ever need to know about dark leafy greens.
The green monster pasta includes a pesto made with almonds, parmesan, olive oil, basil, kale, and spinach. It also includes roasted broccolini, peas, and ciliegine (pretty much baby fresh mozzarella). If you can’t find ciliegine, your normal fresh mozzarella will work just as well. So get your greens the best way ever, through pasta!
Green monster pasta
Ingredients
For the pesto
- 1/4 cup almonds, toasted
- 2 cloves garlic
- 1/3 cup parmesan cheese
- 1 cup basil, packed
- 1 cup kale, stems removed, packed
- 1 cup spinach, packed
- 1/4 cup olive oil
For the pasta
- 12 oz baby broccoli (broccoli), long stems removed and sliced thin
- 1/2 tbsp olive oil
- 1 box whole grain pasta
- 1 cup fresh/frozen peas
- 3/4 cup ciliegine (or fresh mozzarella), chopped
- salt and pepper
Instructions
For the pesto
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In a food processor, combine almonds, garlic, and parmesan. Pulse until combined.
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Add basil and pulse until combined. Repeat with kale and spinach. Add olive oil and pulse until smooth. Season with salt and pepper.
For the pasta
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Preheat oven to 375.
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Toss broccolini with olive oil and bake for 15 minutes. Season with salt and pepper.
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Meanwhile, cook the pasta according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and return pasta to pot.
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Add peas and broccolini. Add pesto and pasta water if needed. Stir in ciliegine (mozzarella) until it begins to melt. Season with salt and pepper.
