2-3tablespoonbalsamic vinegar(or sub juice of a ½ lemon)
For the pasta
6ouncesdry pasta of choice (use Gf if needed)
¼cupvegan parmesan or regular
Fill a large pot with water, add 2 teaspoon salt and bring to a boil. Next, add the pasta and boil until al dente, following the recommended time on the packaging. Preserve ½ cup of the pasta water before draining.
In the meantime, prepare the pesto. Start by roasting the pumpkin seeds, if you haven't already. Add to a skillet and toast over medium heat for 7-8 minutes or until slightly golden.
Add all of the ingredients to a blender - basil, parsley, pumpkin seeds, balsamic, oil, garlic powder, salt, and pasta water and blend until a creamy consistency.
Add the drained pasta back to the pot along with the pesto, spinach, and parmesan cheese and sauté for 5 minutes or until the spinach has decreased in volume and the pesto sauce has thickened.
Serve topped with more parmesan (optional) and enjoy immediately.
Save in a covered container, in a fridge for up to 4 days.
*Nutrition information is a rough estimate calculated without optional ingredients.