Spinach Pesto Pasta with Spring Peas

Flavorful, nutritious pesto pasta dish

Ingredients:

1 pound ​whole wheat penne

1 cup ​spinach pesto (below)

1 can cannellini beans, rinsed and drained

1/4 cup grated Parmesan cheese (optional)

1/2 cup peas (either fresh or frozen)

salt and pepper to taste


Spinach Pesto

4-5 cups fresh spinach

1 clove garlic, minced

1/3 cup grated Parmesan cheese (optional)

1/3 cup lemon juice

1/4 tsp salt

1/3 cup olive oil


Optional Garnish

1 tomato, diced

Ingredients:

1 pound ​whole wheat penne

1 cup ​spinach pesto (below)

1 can cannellini beans, rinsed and drained

1/4 cup grated Parmesan cheese (optional)

1/2 cup peas (either fresh or frozen)

salt and pepper to taste


Spinach Pesto

4-5 cups fresh spinach

1 clove garlic, minced

1/3 cup grated Parmesan cheese (optional)

1/3 cup lemon juice

1/4 tsp salt

1/3 cup olive oil


Optional Garnish

1 tomato, diced

Directions:

In a large pot of salted, boiling water, cook pasta according to package instructions.

While pasta is cooking, prepare pesto. Blend all pesto ingredients (except oil) in a food processor until just combined. Slowly pour in olive oil from the top of the food processor. Do not over blend.

In a small pot of salted boiling water, boil peas until just tender for 1-2 minutes and immediately rinse with cold water. Evenly incorporate pesto, white beans, Parmesan​, and spring peas amongst the pasta. Gently toss to mix.

Right before serving, add diced tomato to pasta as optional garnish.

From Wellness in the Schools, a national non-profit that teaches kids healthy habits to learn and live better.