Spinach Pesto

25 min

Spinach Pesto

I discovered this recipe by accident, and it was part of the inspiration for the book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

Ingredients

4-5 servings

500 g

400 g
ca. 8
200 g
400 g
100 g

Penne or other pasta

Tomatoes canned
Sundried tomatoes or courgette
Spinach chopped, frozen
Mushrooms chestnut
Green beans (cook with pasta)

ca. 90 g

1
2 cloves

Pesto

Onion yellow
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut sun-dried tomatoes into small strips
  4. Take off top from beans halve them

Cook

20 min

pan 1b

Sauté onion and mushrooms

medium/high heat ~3 min

Reduce heat and add garlic

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min

Add tomatoes, sundried tomatoes and pesto

~3 min

pan 2

Cook pasta with green beans

(or cook in separate pans) ~10 min

pan 1 continued

Add spinach

Simmer until spinach is melted and everything is warm ~8 min

waves

Make it a dinner party

  • Toast some sunflower seeds or pine nuts to serve
  • Use high quality pesto or make it yourself

1 Comment

  1. Lo Zane on June 21, 2020 at 23:29

    I made this dish for my housemates and it was a big success! Especially the sundried tomatoes gave it something special 🙂

Leave a Comment

You must be logged in to post a comment.