Name: Easy Wholegrain Pasta With Spinach Pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 pound of wholegrain pasta ((I mixed up half-boxes of penne and rotini. Use any small pasta here). Cook it in plenty of salted water per package instructions until al dente.); 1 cup olives (, cut into rings or whichever way you want); 2 cups green beans (, cooked (I used frozen ones pre-cut in 1-inch lengths and toss them into the boiling pasta water for the last five minutes that the pasta is cooking. They turn out just perfect.)); 3 tbsp roasted sunflower seeds; For the pesto:; 4 cups of baby spinach; 1/4 cup cashew nuts ((substitute with walnuts, roasted sunflower or pumpkin seeds, pecans, or even the more traditional pine nuts)); 4 cloves of garlic (, smashed); 1/4 cup extra virgin olive oil ((use less if you want to, but I like my pasta with plenty of olive oil!)); 1 tbsp white miso ((substitute with salt to taste if you don't have or want to use this))