*Sponsored post written by me on behalf of DaVinci Pasta. The opinions and text are all mine
There’s something magical about pesto. When made the right way, It’s creamy, tangy, and extremely flavorful. I have tried many different styles of pesto but always seem to go back to this recipe! I incorporated sun-dried tomatoes to make it extra tangy.
The beauty of this recipe is that it is extremely versatile and ingredients can easily be swapped out as needed. For example, for those who do not like pine nuts, walnuts or cashews can easily be substituted. I did use grated Parmesan for this recipe because I was making it for the whole family but I normally use nutritional yeast instead.
Any type of pasta can be used for this recipe but I decided to use angel hair pasta since It’s light yet filling. I recently discovered the DaVinci brand Angel Hair pasta. It’s made from 100% Durum Wheat and has no other ingredients, or preservatives. DaVinci pasta is made in Italy with the finest ingredients, making it the perfect canvas for creative meal ideas.
DaVinci pasta can be found where you shop for dried pasta.
I wanted to use spinach in this recipe because it would add to the nutrient content. Spinach is an excellent source of vitamin B6, B12, E, & C and also contains a healthy amount of manganese, folate, iron, and copper. What I love most about it is that it is light in flavor and can be added to a wide variety of recipes without worrying about the flavor changing in any way.
For the pesto, I blended spinach, basil, garlic, salt, pepper, olive oil, and sun dried tomatoes until well blended. I decided to add some water to thin out the mixture a bit but the end result was still very creamy and tangy.
I begin by mixing all of the pesto ingredients except for the sun-dried tomatoes which I add after the rest of the ingredients are well blended. Keep in mind that you will need to add a little bit of water to this pesto sauce in order to make it a little more smoother. It also mixes in better with the pasta.
Feel free to garnish your dish however you please! My Hubby added some parmesan cheese to the top of his. I just added some shredded spinach and basil.
This is the perfect summer food and can be enjoyed either hot or cold. The sun-dried tomatoes can be replaced with fresh tomatoes for a more refreshing taste. The colors are so bright and vibrant too which add to the wonderful aesthetics. I don’t know about you but I like my food to not only taste good but to look good too!
The Hubby loved this recipe which says a lot since he can be one of the pickiest eaters I know! If you do end up trying this, let me know how you liked it!
Check out DaVinci pasta by clicking Here
Sun-dried tomato basil pesto angel hair pasta
A delicious and creamy spinach-basil pesto with sun-dried tomato and mushrooms.
- 1 lb Angel Hair Pasta
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup pine nuts
- 1/2 cup olive oil extra virgin
- 1.5 cups mushrooms baby bella
- 1/4 cup water
- 4 tbs grated Parmesan cheese nutritional yeast can be used for vegan recipes
- 3 tsp salt
- 2 tsp pepper
Cook angel hair pasta according to instructions on the package.
In a food processor, combine the basil, pine nuts, spinach, olive oil, garlic, salt and pepper. Pulse until well blended. Then, add the sun -tomatoes and pulse again. Add water to thin out a bit (not too much). Make sure It's a smooth, creamy consistency.
Toss the mushroom in oil and sautee until they become slightly soft. Pour the basil mixture on top and mix well over heat for 2-5 minutes.
Toss the cooked angel hair pasta with the pesto and mushrooms and serve either hot or cold.