Pasta with spinach pesto

Step 1/ 3

• 150 g spinach
• 50 g Parmesan cheese
• ½ clove garlic

• paper towels
• colander
• cutting board
• knife

Wash the spinach and dry on paper towels. Cut the Parmesan cheese into small pieces. You can also use grated Parmesan cheese if you prefer. Peel and chop the garlic.

Step 2/ 3

• 3 tbsp olive oil
• ½ tsp sea salt
• pepper

• immersion blender
• liquid measuring cup

Put spinach and Parmesan cheese into a liquid measuring cup, then add olive oil, garlic, and sea salt. Blend everything into a smooth pesto. If it’s too thick, add some extra olive oil. Season with pepper, then refrigerate for approx. 2 hrs.

Step 3/ 3

• 250 g conchiglie

• pot

Cook conchiglie or pasta of your choice according to package instructions. Drain in a colander, then return to the pot. Add as much pesto as you like, stir to combine. Enjoy!

Enjoy your meal!