Blanching and blending other green things into the pesto will amp up the greenery, saucery, and vitamin/fiber content. Go big (like a whole bunch) because it reduces quite a lot. Dinosaur kale, spinach and peas all work amazingly well.

For the Pasta

• 1/2 pound bite-sized pasta (like shells, fusilli, bowtie, etc.)
• (Make it even healthier with a whole-grain pasta.)

For the Pesto

• 3 cup basil, packed
• 1 bunch kale, or spinach, and/or 2 cups green peas
• 1/4 cup extra-virgin olive oil
• 1/4 cup parmesan cheese, finely grated
• 2 cloves garlic
• (You can throw walnuts or pine nuts in here, too.)
• Coarse sea salt, to taste

For the Side

• Mixed greens, for serving
• Grape tomatoes, for serving
• Olive oil
• Salt and pepper

Directions

1. Make the pesto. Remove stems from your basil and spinach and/or kale. Blanch for 2-3 minutes in boiling water, then put in colander to drain. Purée with remaining pesto ingredients. If you use a blender, you may need to add more olive oil or hot water to thin enough to purée efficiently.
2. Boil the pasta. Bring a large pot of salted water to a boil. Add pasta, stirring occasionally, until cooked through, about 12 to 14 minutes (about half that time for gluten-free pasta). Drain the pasta over a container, reserving the pasta water. Set the pasta aside and do not rinse!
3. Finish the pasta. Turn the pesto out into the warm pot, and mix in a healthy amount of hot pasta water. You are trying to get the cheese to melt, so whisk for a minute or two. Whisk in more hot water, until the pesto is a smooth, light green sauce. Return pasta to pot and stir to coat, adding more pasta water as needed. You are looking for a nice coating that is saucy. Now taste for seasoning. You may want to add up to another teaspoon or of salt, so the pasta sings.
4. Serve. Wash and cut the tomatoes into bite-size pieces, then toss with the mixed greens along with some olive oil, salt and pepper. Scoop the pasta and sauce into bowls and serve with salad on the side.

Total time: 30 min

Nutrition per serving:

• 900 calories
• 44 g fat
• 120 g carbs
• 36 g protein
• 22 g fiber

Notes

• Sometimes I like slicing the grape tomatoes and mixing them in with the pasta. They add another texture that is pleasant.
• To simplify this recipe, purchase store-bought pesto, and blend that into blanched greens for the sauce.
• This recipe also has a nutritional content of 357% Vitamin A, 137% Vitamin C, 49% Calcium, and 54% Iron.

Aleks Till is the owner of Homegrown Foods. Homegrown Foods is a local, woman-owned business serving the Twin Cities area for over 10 years. Specializing in delivering meal kits using organic ingredients, grown by local farmers.