This spinach and mint pesto pasta recipe is perfect for alfresco dining and makes a great side dish for meals served on the deck or patio. Mint tints the gluten-free pasta a shade that brings to mind all the produce beginning to pop up in gardens everywhere.
- 12 ounces gluten-free penne pasta
- 6 cups baby spinach leaves
- 3 teaspoons nutritional yeast
- 1 clove garlic, minced
- 3 teaspoons fresh lemon juice
- ½ teaspoon salt
- ⅓ cup packed mint leaves
- ¼ cup chopped walnuts
- 6 tablespoons olive oil
Bring a large pot of water to a boil and cook pasta according to package directions.
While pasta is cooking, make the pesto. Add all ingredients, except the olive oil, to a food processor and turn on. Slowly drizzle in the olive oil and continue to blend until desired consistency is reached, 30-60 seconds. You may need to stop and scrape down the sides.
Once the pasta is finished cooking, drain and return it to the pot. Pour the pesto sauce over the pasta and stir until combined. Top with extra mint leaves and chopped walnuts, if desired.
Nutrition Analysis: 360 cal, 18 g fat, 0 mg chol, 210 mg sodium, 46 g carbs, 3 g fiber, 0 g sugar, 6 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.