Pesto Pasta with Spinach and Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Pasta with Spinach and Pine Nuts

YOUR SOLIN GENERATED RECIPE

Pesto Pasta with Spinach and Pine Nuts

Al dente edamame pasta tossed with vibrant basil pesto and wilted spinach, finished with buttery toasted pine nuts for a satisfying crunch.

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NUTRITION

559kcal
Protein
49.4g
Fat
27.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz edamame pasta

1 cup fresh baby spinach

1 tbsp basil pesto

0.5 oz pine nuts

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the edamame pasta according to package directions until al dente.

  • 2

    While pasta cooks, place pine nuts in a small dry skillet over medium-low heat, tossing frequently until golden and fragrant.

  • 3

    In a large pan, heat olive oil over medium heat and add the fresh baby spinach, sautéing until just wilted.

  • 4

    Reserve 0.25 cup of pasta water, then drain the pasta and add it to the pan with the spinach.

  • 5

    Stir in the basil pesto, sea salt, and black pepper, adding a splash of pasta water if needed to reach a silky consistency.

  • 6

    Transfer to a bowl and garnish with the toasted pine nuts before serving.

Pesto Pasta with Spinach and Pine Nuts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pesto Pasta with Spinach and Pine Nuts

YOUR SOLIN GENERATED RECIPE

Pesto Pasta with Spinach and Pine Nuts

Al dente edamame pasta tossed with vibrant basil pesto and wilted spinach, finished with buttery toasted pine nuts for a satisfying crunch.

NUTRITION

559kcal
Protein
49.4g
Fat
27.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz edamame pasta

1 cup fresh baby spinach

1 tbsp basil pesto

0.5 oz pine nuts

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the edamame pasta according to package directions until al dente.

  • 2

    While pasta cooks, place pine nuts in a small dry skillet over medium-low heat, tossing frequently until golden and fragrant.

  • 3

    In a large pan, heat olive oil over medium heat and add the fresh baby spinach, sautéing until just wilted.

  • 4

    Reserve 0.25 cup of pasta water, then drain the pasta and add it to the pan with the spinach.

  • 5

    Stir in the basil pesto, sea salt, and black pepper, adding a splash of pasta water if needed to reach a silky consistency.

  • 6

    Transfer to a bowl and garnish with the toasted pine nuts before serving.