Tomato Pesto Pasta
Though I love it, olive oil can really weigh down a dish. Pesto can be so rich because of the amount of olive oil and cheese in it. However, this has a lighter feel because I tried to limit the amount of oil in it. It tastes more like a traditional pasta sauce rather than a paste, which paired really well with the pasta itself.
This is a great dish to serve on a busy weeknight because it takes less than 30 minutes to put together. I think of pesto as an elevated and time consuming dish, but in reality it is quick and has an easy clean up. Enjoy!
RECIPE CARD
TIME TO COOK: 25 minutes
SERVES: 3-4
INGREDIENTS
1 lb pasta
½ yellow onion (diced)
4 roma tomatoes (diced)
4 cloves garlic (peeled)
2 tbsp olive oil
½ cup pine nuts
2 tbsp tomato paste
1 cup basil
½ cup parmesan
1 lemon juiced
14 oz spinach
2 tbsp butter
INSTRUCTIONS
In a medium sauté pan on medium heat, add 2 tbsp olive oil, tomatoes, yellow onion and garlic. Stir regularly. Cook until onion is opaque (3-5 minutes). Set aside.
Cook pasta according to directions.
In a food processor or blender, add pine nuts, tomato paste, basil, parmesan, lemon juice, spinach and tomato/onion mixture. Blend until thoroughly combined. Add salt to taste.
Once pasta is cooked and drained, combine pasta with sauce and add the 2 tbsp of butter on low heat. Stir consistently.
Once thoroughly combined, serve!
