Tomato Basil Pesto Pasta
Pasta (seas shells)
1 jar of Pesto or fresh Pesto
1 whole Onion
(Whole Foods brand Roasted and seasoned Tomato wedges)
(Sun-dried tomatoes will work also) if you can’t find the others.
2 cloves of Fresh garlic (or teaspoon of minced garlic)
Himalayan sea salt
2 tbsp of Olive Oil
Can be jarred or fresh
For fresh pesto place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. Next add in your garlic and romano/parmesan cheese. Pulse several times and then stream in the olive oil. While your food processor is running, slowly add the olive oil in at a steady pace. Stir in your sea salt and freshly ground black pepper, add more to taste. Toss with pasta.
Start to cook your pasta first. In a separate pot add about 2 cups of water add a tbsp olive oil and a pinch salt. Bring the water to a boil and add in your pasta. Cook your pasta for about 10 minutes until it is al dente. Seashells cook really fast so just keep checking on them or stay by the stove. Save about a quarter cup of your pasta water for the sauce. Drain your pasta and set it aside. You can also make your sauce while your pasta is cooking.
Heat up a sauce pan with 2 tbsp of Olive oil. Put your diced onions, 2 cloves of garlic, and fresh chopped basil into the pan. Sauté for about five minutes. Add in your spinach. Sauté until you smell the aroma of the onions and garlic add in your tomatoes. Take about 1/3rd cup of pasta water and cook the onions, tomatoes, and garlic mixture. Add about 1/3rd Cup of pesto sauce let it all cook down for about 10 minutes. Turn your sauce off and then add in your pasta and mix it thoroughly until you feel as though it’s completely covered. Let it sit for about 5 to 10 minutes to cool down. Feel free to add an extra teaspoon pesto sauce if you’d like and top it with your favorite cheese!
To Make the vegan version just don't add Cheese.