GREEN GODDESS PASTA
By Director – Josh Ball · · 2 min read
Green Goddess Pasta
When a recipe boasts a 'goddess' in its title, you can bet it's going to be exceptional. This Green Goddess pasta recipe by @madsdietitian lives up to the hype. The creamy richness of pesto paired with the savoury blend of eggplant and zucchini is simply irresistible. Plus, it's a simple yet effective way to incorporate more veggies into your meal.Make this recipe more sustainable by using our rescued, perfectly imperfect veggies. No need to waste time searching for the remaining ingredients in supermarkets. Our Farmers Pick Pantry has everything you need (and more!), from pesto and Orecchiette pasta to olive oil and herbs. Rest assured, they’re not only affordable but also of the highest quality - we might put goddess into their names soon!
Ingredients
- 2 zucchinis
- 2 eggplants
- 1 packet Orecchiette pasta
- 100 g of pesto
- large handful of spinach
- olive oil
- fresh basil
- parmesan
Instructions
- Boil pasta for 15 minutes or until Al dente.
- Meanwhile, cut zucchini and eggplant, fry in a pan with olive oil and salt.
- Add in pesto sauce, cooked pasta and 1 cup of pasta water and stir until mixed through. Remove from heat and mix in spinach.
- Serve topped with basil and Parmesan.
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