Green Pasta

My friend Melissa had my back when she sent me this recipe to try out. Five words: Twenty minutes to eatin’ heaven.

Green Pasta (veganized by Melissa; adapted from Everyday Food)

3/4 lb. fettuccine or other wide pasta
2 cups packed fresh basil
1/4 cup walnuts
1/4 cup nutritional yeast
1 clove garlic
1 Tbsp. fresh lemon juice
1/4 cup olive oil
10 oz. frozen spinach, cooked and squeezed dry
salt and pepper to taste

Cook pasta, drain and return to pot.

In a food processor, puree basil, walnuts, nutritional yeast, garlic, and lemon juice until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season with salt and pepper.

Add pesto to pasta in pot plus a little bit of water, if necessary. Add spinach and toss to combine. Serve sprinkled with walnuts and more nutritional yeast, if desired.