spinach-pasta-pesto-new2

35 min

Spinach Pasta Pesto

I discovered this recipe by accident, and it was part of the inspiration for the Fork Ranger book. The combination of tomatoes and chopped spinach almost creates a ground meat texture.

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Ingredients

4 servings

400 g
400 g
ca. 8
200 g
400 g
100 g

Penne
Canned tomatoes
Sundried tomatoes
Spinach
Chestnut mushrooms
Green beans

ca. 90 g
1
2 cloves

Green pesto
Onion
Garlic

Make it a dinner party 🎉

Garnish with fresh basil leaves and serve with Parmesan.
Toast some sunflower seeds or pine nuts to serve.
Use high quality pesto or make it yourself.

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut sun-dried tomatoes into small strips
  4. Take off top from beans halve them

Cook

20 min

pan 1b

Sauté onion and mushrooms

high heat ~2 min

Reduce heat and add garlic

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper

pan 2

Cook pasta with green beans

after ~2 minutes add green beans

the beans need ~10 minutes so adjust when to add them according to the pasta cooking time

pan 1b

Add tomatoes, sundried tomatoes and pesto

stir and bring to boil/simmer ~3 min

Add spinach

simmer until spinach is cooked in and everything is warm ~8 min, taste and add more salt and pepper if needed

This is a recipe from the Fork Ranger book

1 Comments

  1. Lo Zane on June 21, 2020 at 11:29 pm

    I made this dish for my housemates and it was a big success! Especially the sundried tomatoes gave it something special 🙂

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