This pesto pasta recipe is an easy take on the American spinach and artichoke dip
A few ingredients, a food processor, 15 minutes and you have a delicious wholesome meal! Did I mention I love pesto?
Ingredients: (serves 2)
Artichoke & Spinach Pesto:
280g sliced artichoke hearts in brine (1 jar)
80g spinach
100g spring onions
1/2 lemon, juiced
20g parmesan
10mL EVOO
Sea salt
Method:
Wilt the washed spinach in a medium hot pan for 2 minutes, then decant into the food processor.
In the same pan, cook the washed spring onions whole until they are browned all over.
Drain the artichoke hearts and blend all the ingredients together in a food processor. Taste to adjust seasoning if needed.
Cook your pasta shape of choice, gnocchi or butter beans then stir the artichoke pesto through with a bit of cooking water until it coats your carb of choice.
Alternatively: stir uncooked gnocchi, 2 Tbs water and the pesto together in an ovenproof dish, then cover with an extra grating of parmesan and bake in a 180°C oven until golden brown on top.
Bon appétit!
More about this recipe:
Artichokes are a good source of folate, vitamin K and fibre. They're a great food to eat for a moment of focus as they contain:
Folate - supports brain function and contributes to higher alertness and concentration.
Inulin- non digestible dietary fibre to allow a slow release of energy to the brain. There is also recent research indicating that our gut bacteria produce tryptophan when they eat inulin, which is then transformed into serotonin (one of the good mood hormones)
Spinach is a great source of calcium, magnesium, iron, folate and vitamins A, C, K and E. They're a great addition to the diet to promote a happy lifestyle as they contain:
Good source of folate - not having enough folate increases the chance of feeling depressed.
Vitamin C - involved in converting dopamine to noradrenaline - low amounts of noradrenaline are associated with depression.
Iron and Calcium - involved in converting tryptophan to serotonin one of the good mood hormones.
Make it vegan and vegetarian by replacing the parmesan cheese with 20g almonds or cashews (optional: add 1 Tbs of nutritional yeast).
Photos:
Comments