Pasta with homemade basil/wheatgrass pesto, feta and lots of greens
Hi lovelies, I hope you had a great weekend? I’m just stopping by to share a new favorite of mine. This is hardly a recipe, but I really want to share this beyond easy and super delicious dinner idea with you lovelies. I have been really into making my own pesto lately and while I rarely eat pasta (haha I love pasta and bread wayy too much though), then one of my favorite ways to use my homemade pesto is in this super easy pasta dish. It is so delicious, takes no time to make and you can easily sub the greens for whatever you have available in your fridge. Just use your favorite kind of pasta and adjust the amounts to your needs – I never really measure anything for this dish, I kinda just throw everything together – easy peasy! ;)
Edamame beans, shelled
Pesto – recipe below
40 gram pinenuts
3 large handfuls fresh basil leaves
1/2 deciliter olive oil (you might need to add a little more)
The juice of 1/4 lemon
40-50 gram parmesan cheese, finely grated
Sea salt + pepper
Garlic powder to taste or 1/2 – 2 cloves of garlic
1-2 teaspoons wheatgrass powder – I use this one (affiliate link)
Simply add all ingredients to a foodprocessor and pulse until smooth, taste and adjust the flavors to your liking.
Simply cook as much pasta as needed, when it is done then drain it and place the pasta back into the saucepan along with pesto (adjust amounts to your liking), kale, spinach, edamame beans and scallions. Cook everything together on a low heat until the pesto is warm and the kale and spinach has wilted. Serve it with crumbled feta cheese, enjoy!