Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Spinach & Cashew Pesto
Packed with protein (thanks to the cashew nuts) and iron (thanks to the spinach) and flavour (thanks to the basil) this bowl of pasta takes 10 minutes to make, and that’s because you can’t cook pasta in less time. I’m not advocating lying to your children (maybe I am 😖) but if you have a veggie adverse child, don’t mention this recipe includes spinach as I promise they’ll never know! If they like pesto, they’ll like this.
Prep: 2 minutes
Cooking: 10 minutes
Total: 10 minutes (the pesto can be made whilst the pasta is cooking!)
75g fresh basil leaves
100g fresh spinach leaves
200g Cashew Nuts (unsalted)
100ml Olive oil
Juice of a lemon
2 garlic cloves
100g Grated pecorino (if you’re veggie) or Parmesan (if you’re not!) or Vegan cheese (if you’re vegan!)
350g Pasta – I used fusilli
Cook the pasta according to the packet instructions.
Put all the remaining ingredients aside from a tablespoon of the cashew nuts into a blender and blitz to make your pesto.
Drain your pasta and stir in the pesto.
Top with the chopped cashews, more basil leaves and grated cheese and serve.