jalapeno, lime, and spinach pesto pasta
jalapeno, lime, and spinach pesto pasta
please consider this your we’re-almost-to-friday-i-think-i-can-i-think-i-can reminder that dinner needn’t be the thing that sends you into a flurry of stress over getting something, anything on the table (or the couch, over the sink, in a living room fort situation, wherever you’re at) and tips you right over the edge. we’re going to make it! we can do it! and i’ve totally got your back and i also totally bet you have a lot of the ingredients for this jalapeño, lime, and spinach pesto pasta already. feel free to set aside ample space to do whatever on earth it is you like to do with your weeknights, because you’ll have plenty of time. we’ll be done in less than 20 minutes, i promise.
pasta is exceptional for these moments that feel chaotic or hard, because unless we’re diving into lasagna territory, it’s 9 times out of 10 incredibly quick, minimal ingredients, low effort (re: very low) with a high return on investment (re:re: super high.)
we need a fun pasta shape - something to hold all the pesto in it’s nooks, ridges, and curls - spinach, basil, an avocado, jalapeño, a juicy lime, garrrrrrlic, oil, and some cheese, if you like. this is also a PHE-nomenal way to use up greens and herbs that are looking wilty, as well as those questionable avocados that seem to have a 4-hour counter life of being perfectly ripe. the oil and citrus revive them back to life, and it’ll feel like you almost didn’t forget they were living in the depths of your fridge for weeks.
ok. so again, we’re almost through the week! you did it! you deserve a delicious, unfancy dinner! PASTA! jaaaaalapeno, lime, and spinach pesto pasta, LET’S GO!
a few things before we get started:
- no, this is not a traditional pesto, but yes, we are charging forward anyway. we’ve got working elements of a classic pesto (basil, garlic, olive oil, cheese) but we’re adding spinach to make it robust, avocado to make it creamy, and jalapeño to give it zip. all of these things are delicious and welcome
- use any kind of pasta you like! i often use a chickpea or rice-based pasta, but i had regular old fusilli stashed in the cupboard, so that’s what i used here
- you might have leftover pesto - i vote go full-send and toss it all with the pasta. more is more is more
- this is a fun recipe on it’s own, but it would be delicious with sautéed veggies, chicken, shrimp, anything
jalapeno, lime, and spinach pesto pasta
makes: 4 servings
prep time: 5 minutes
cook time: 12-15 minutes
1lb pasta, any shape or variety you like (I used fusilli so it could catch all the pesto in it’s nooks and curls)
2c fresh spinach
1 avocado
1 jalapeño, seeded and chopped
1/2c cotija cheese, optional
1 clove of garlic
1c fresh basil
juice of 1 lime
1/2c extra virgin olive oil, more if needed
1/2tsp salt
1/2tsp black pepper
cook the pasta to package instructions until al dente. before draining the pasta, reserve 1/2c of pasta water.
while the pasta is cooking, pulse the rest of the ingredients in a food processor until smooth. add more olive oil if you like your pesto looser. toss the pesto with the cooked pasta and reserved pasta water, incorporating the pesto fully. serve with extra cheese and a squeeze of lime, if you’d like!