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To make the Spring Greens Pesto Pasta Bowl, you will need the following ingredients: - 8 oz whole wheat pasta (fusilli or penne) - 2 cups fresh spinach - 1 cup arugula - 1/2 cup fresh basil leaves - 1/4 cup pine nuts (toasted) - 1/4 cup grated Parmesan cheese (plus extra for serving) - 2 garlic cloves, minced - 1/2 teaspoon lemon zest - 3 tablespoons olive oil - Salt and pepper to taste - Cherry tomatoes, halved (for garnish) - Fresh lemon wedges (for serving) Choosing fresh greens is key for this dish. Look for vibrant spinach, arugula, and basil. Fresh greens add bright flavors. For the best taste, select organic greens when you can. The pine nuts should be toasted for extra richness. You can find them pre-toasted or toast them yourself in a dry pan. Using high-quality Parmesan cheese enhances the overall flavor. If you need a vegan option, swap the Parmesan with nutritional yeast. For gluten-free pasta, choose rice or quinoa pasta. You can also use sunflower seeds instead of pine nuts if you have nut allergies. If you want to skip the garlic, try using onion powder for a milder flavor. Remember, cooking is all about adapting to your needs! For more details on how to prepare this dish, check the Full Recipe. Start by boiling a large pot of salted water. Once it boils, add 8 oz of whole wheat pasta. Cook it according to the package instructions. You want it to be al dente, so check a minute or two before the time is up. When done, reserve 1/2 cup of pasta water. Drain the pasta and set it aside. Grab your food processor for this step. Add 2 cups of fresh spinach, 1 cup of arugula, and 1/2 cup of fresh basil leaves. Toss in 1/4 cup of toasted pine nuts, 2 minced garlic cloves, and 1/2 teaspoon of lemon zest. Add 1/4 cup of grated Parmesan cheese and a pinch of salt and pepper. Pulse until everything is finely chopped. Now, keep the food processor running and slowly drizzle in 3 tablespoons of olive oil. This will make your pesto smooth and creamy. If it’s too thick, add some reserved pasta water to get your desired texture. Taste it, and adjust the seasoning as you like. In a large bowl, combine the cooked pasta with your spring greens pesto. Toss well to coat the pasta. If needed, add more of the reserved pasta water to loosen the sauce. Now, it's time to serve! Portion the pesto pasta into bowls. Top it with halved cherry tomatoes and a sprinkle of extra Parmesan cheese. Don't forget to serve fresh lemon wedges on the side for a bright touch. Enjoy this fresh and tasty dish! For the full recipe, check out the details above. To get the best pesto texture, focus on blending. Start with the soft greens: spinach, arugula, and basil. Add the toasted pine nuts and garlic next. Pulse until finely chopped. When you add olive oil, do it slowly. This helps create a smooth and creamy pesto. If it feels too thick, use the reserved pasta water. A little splash can make a big difference. Aim for a silky finish that clings to your pasta just right. Garnishes boost the dish's look and taste. Halved cherry tomatoes add a sweet pop. Sprinkle extra Parmesan cheese for richness. Fresh basil leaves on top give a bright touch. You can also add lemon wedges. A squeeze of lemon can brighten the whole dish. These little touches bring your Spring Greens Pesto Pasta Bowl to life. Cooking pasta to al dente is key for this dish. Start with a big pot of salted water. Bring it to a rolling boil before adding your pasta. Check the package for cooking time. Test the pasta a minute or two early. It should be firm but not hard. Drain it, but save some pasta water. This can help adjust your pesto later. Perfectly cooked pasta makes your meal shine. For the full recipe, refer back to the beginning. {{image_2}} You can easily make this dish vegan. Just skip the Parmesan cheese in the pesto. Instead, add nutritional yeast. It gives a cheesy flavor without dairy. Use your favorite plant-based pasta too. Whole wheat pasta is great, but options like chickpea or lentil pasta work well. For a gluten-free version, swap the whole wheat pasta for a gluten-free type. There are many tasty options out there. Brown rice or quinoa pasta can fit nicely. Check the packaging to ensure it cooks to al dente. The flavors of the pesto will still shine through. Want to boost the protein? Chickpeas are a great choice. You can add canned or cooked chickpeas directly to the pasta. Grilled chicken also works well. Just slice it thinly and place it on top. Both options make this dish more filling and hearty. For the full recipe, refer back to the Spring Greens Pesto Pasta Bowl. Enjoy your fresh and tasty meal! To keep your Spring Greens Pesto Pasta Bowl fresh, store leftovers in an airtight container. This helps avoid moisture and keeps flavors intact. Place the container in the fridge. Use the leftovers within three days for the best taste. When you're ready to enjoy your pasta again, reheat it gently. You can use the microwave or a skillet. If using the microwave, heat in short bursts. Stir the pasta after each burst to avoid hot spots. For the skillet, add a splash of water or olive oil. Heat over medium-low until warmed through. Freezing this dish is easy. First, let the pasta cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible to prevent freezer burn. Label the bags with a date. You can freeze it for up to three months. To enjoy later, thaw overnight in the fridge before reheating. Following these steps will keep your Spring Greens Pesto Pasta Bowl tasty and ready to eat! Yes, you can use many types of greens. Kale, Swiss chard, or even collard greens work well. Each green adds its own flavor. You may want to mix and match for fun. Just make sure to chop them small for easy blending. Whole wheat pasta is my favorite for this dish. Fusilli or penne are great choices. They hold the sauce well. You can also use gluten-free pasta if needed. Just cook it according to the package instructions for best results. Pesto will last about a week in the fridge. Store it in an airtight container. If you see a layer of oil on top, it is still good. Just stir it back in before using. For longer storage, consider freezing it in ice cube trays. This blog post covered key ingredients and their selection for your dish. We discussed step-by-step cooking instructions, making spring greens pesto, and perfecting pasta. I shared tips to enhance flavors and ensure the perfect texture. Variations let you adapt the recipe to dietary needs. Finally, storage tips help keep your dish fresh. Remember, cooking is fun and allows for creativity. Enjoy making your delightful pasta with pesto!

Spring Greens Pesto Pasta Bowl

Discover the vibrant flavors of spring with this Spring Greens Pesto Pasta Bowl! Made with whole wheat pasta, fresh spinach, arugula, and a creamy homemade pesto, this delicious dish is perfect for a quick lunch or dinner. Learn how to create this delightful meal in just 30 minutes and impress your family and friends. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

8 oz whole wheat pasta (fusilli or penne)

2 cups fresh spinach

1 cup arugula

1/2 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese (plus extra for serving)

2 garlic cloves, minced

1/2 teaspoon lemon zest

3 tablespoons olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh lemon wedges (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

    Prepare the Pesto: In a food processor, combine the spinach, arugula, basil leaves, toasted pine nuts, garlic, lemon zest, Parmesan cheese, and a pinch of salt and pepper. Pulse until everything is finely chopped.

      Emulsify: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If it’s too thick, add a bit of the reserved pasta water to reach your desired consistency. Taste and adjust seasoning if needed.

        Combine: In a large bowl, combine the pasta and spring greens pesto. Toss until the pasta is well coated. If needed, add more reserved pasta water to loosen the sauce.

          Serve: Portion the pesto pasta into individual bowls. Top with halved cherry tomatoes and a sprinkle of extra Parmesan cheese. Serve fresh lemon wedges on the side for an extra zing.

            Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

              - Presentation Tips: Serve the pasta in vibrant bowls, and add a few whole pine nuts and fresh basil leaves on top for an eye-catching finish.