Pasta with Artichoke-Spinach Pesto
and roasted cauliflower

Name: Pasta with Artichoke-Spinach Pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 can Artichoke hearts, drained; 2 cups Baby spinach ((loosely packed)); 1 clove Garlic, peeled; 2 Tbsp Walnuts; 2 Tbsp Olive oil; 1/2 tsp Salt; 1/4 tsp Pepper; 2/3 lb Penne; 1 1/2 cups Artichoke-spinach pesto ((ingredients listed separately)); 1/2 Lemon, juice of; 1/2 cup Parmesan cheese, grated; 1/4 cup Pine nuts (opt); 1 head Cauliflower, chopped; 3 Tbsp Olive oil; 1/3 cup Walnuts; 1/4 cup Parmesan cheese, grated

Active: 20 min Total: 30 min

Original

If you made this pesto for Tuesday's dinner, this delicious pasta dinner will come together so quickly. Our paleo folks will be (hopefully) using a spiralizer for some fun zucchini noodles. Paired with sweet and nutty roasted cauliflower, no one will miss the meat.

Dependency

Rotisserie Chicken Melts

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Artichoke-Spinach Pesto:

Artichoke hearts - 1/2 can , drained
Baby spinach - 2 cups ((loosely packed))
Garlic - 1 clove , peeled
Walnuts - 2 Tbsp
Olive oil - 2 Tbsp
Salt - 1/2 tsp
Pepper - 1/4 tsp

Pasta with Artichoke-Spinach Pesto:

Penne - 2/3 lb
Artichoke-spinach pesto - 1 1/2 cups ((ingredients listed separately))
Lemon - 1/2 , juice of
Parmesan cheese - 1/2 cup , grated
Pine nuts (opt) - 1/4 cup

Roasted Cauliflower with Walnuts & Parmesan:

Cauliflower - 1 head , chopped
Olive oil - 3 Tbsp
Walnuts - 1/3 cup
Parmesan cheese - 1/4 cup , grated

Prep

Make pesto - {Ignore if you already did this yesterday} Place artichoke hearts, spinach, garlic, walnuts, olive oil, salt and pepper into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
{For cauliflower} Cauliflower - Prep as directed. (Can be done up to 5 days ahead)

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Make

Preheat oven to 500F (260C) degrees.
Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions. Before draining, save 2/3 cup (157 ml) pasta water.
Place chopped cauliflower on a sheet pan and then cover tightly with foil. Bake for 8 minutes on top rack.
Toss steamed cauliflower with olive oil. Sprinkle with salt and pepper, and roast for another 10 to 15 minutes uncovered, giving them a shake midway through.
While cauliflower is finishing, heat a saute pan over low to medium heat. Add pesto and warm up. Once pasta is done, drain and toss with pesto and the reserved pasta water. Saute until the pasta sauce has formed a nice creaminess. Finish with lemon juice, parmesan cheese, and season to taste with salt and pepper. Top with pine nuts.
Finish roasted cauliflower by tossing with walnuts and parmesan. Season to taste with more salt and pepper. Enjoy with pasta on the side.
If you're making tomorrow's slow cooker meal, feel free to get a head start now and start slow cooking!

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