Spinach Pesto Pasta

Our quick and easy pasta for a 15 minute dinner after a busy day. This recipe is low FODMAP (easy on the gut) and gluten free!

Ingredients

2 cups spinach
1 zucchini
1/2 cup cashews or walnuts
1/2 cup parmesan
1/2 cup basil
1/8 cup garlic infused olive oil or olive oil
1 packet gluten free pasta
Salt and pepper

Method
Wash the spinach thoroughly.
Grate zucchini and squeeze out excess water.
Place spinach leaves, garlic infused oil, cashews, basil, grated zucchini into a food processor. Pulse until a pesto consistency.
Add the Parmesan cheese, salt, and pepper. Continue to process until the mixture is smooth.
Cook the pasta in boiling water according to package instructions. Once cooked, drain in a colander, reserving about 1/4 cup of the cooking water.
Toss the warm pasta with the spinach pesto mixture and leftover cooking water. Continue to stir until the pasta is well coated.

Enjoy!