Lemon Parsley Spinach Pasta

I am completely exhausted this week. It’s just one of those long days at work, new work-out routine, not enough sleep weeks. I just didn’t have the energy to spend more than 30 minutes in the kitchen so I made this pasta with a homemade pesto of sorts. Pestos are so tasty, but are expensive when store-bought. Plus, you can’t customize the way you want to.

  • 8 ounces pasta
  • 1 bunch parsley
  • 1 c. fresh spinach
  • 2 cloves garlic
  • zest and juice of 1 lemon
  • 3-4 TB. olive oil (or more depending on how ‘oily’ you like your sauce)
  • 1/4 c. sunflower seeds
  • salt and pepper to taste 

Cook pasta according to directions.

While pasta is cooking, puree the sunflower seeds in a food processor until crumbs appear. Add in the rest of your ingredients to food processor. Blend a couple of minutes, scraping down the sides when necessary, until you have reached a ‘pesto’ consistency.

Once pasta is done, drain, and pour into bowl. Add parsley sauce to pasta. Toss until combined. Top with a little grated parmesan cheese.


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