Ingredients
- 8 ounces whole wheat pasta (penne or fusilli work great)
- 2 cups fresh spinach leaves
- 1 cup kale, stems removed
- 1/2 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: Red pepper flakes for a bit of heat
Feel free to substitute collard greens or swiss chard for kale, and if you’re out of pine nuts, walnuts are a fantastic alternative. This flexibility is part of the joy of cooking, just like how my abuela taught me to adapt and play with flavors.
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/4 cup of the pasta water before draining, then set the pasta aside.
- While the pasta is cooking, prepare the verde sauce. In a food processor, combine the spinach, kale, basil, garlic, pine nuts, and Parmesan cheese. Process until finely chopped.
- With the processor running, gradually add the olive oil and lemon juice, blending until smooth. Season with salt, pepper, and red pepper flakes if using.
- In a large skillet over medium heat, add the verde sauce and reserved pasta water. Stir to combine and gently heat for about 2 minutes.
- Add the cooked pasta to the skillet, tossing to coat in the vibrant green sauce. Cook for another 2-3 minutes, allowing the flavors to meld beautifully.
This step-by-step process is inspired by the way I learned in my grandmother’s kitchen, where patience and love were the key ingredients in every dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International