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.

4-5 servings

500 g

400 g
ca. 8
200 g
400 g
100 g

Penne or other pasta

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

Sunflower seeds [optional]
Parmesan [optional]

ca. 90 g
2 cloves

Pesto green
Onion yellow


15 mins

Dice onion and mince garlic

Cut mushrooms into slices

Cut sundried tomatoes in small strips

Take off top from beans and halve them


20 mins

Screenshot 2020-01-02 at 15.47.25

Sauté onion and mushrooms, add garlic  ~7 mins

pan geel

Bring water to a boil

Add tomatoes, sundried tomatoes and pesto  ~3 mins

Cook pasta and beans

Add spinach

frying pan

[optional] Toast sunflower seeds

Buon Appetito

Serve the pasta with the seeds and sprinkle the sunflower seeds on top.

Where it comes from