So, it’s January 22 and I’m still eating relatively healthy. I say relatively because it’s restaurant week here in Madison and I’m going to a steakhouse tonight with my husband.
My focus for January is healthier eating and getting to sleep at a decent hour. More greens, smoothies, vegetables, fruit, whole grains and complex carbs, most of which are gluten-free or low-gluten like quinoa, farro, barley, red rice, winter squashes, sweet potatoes, oats, soba noodles, beans, and lentils. When I say it like that, the recipe possibilities are endless right?
I started buying bigger packages of greens from the store. . like the mega size. The big daddy. I would buy lots of fresh baby spinach, romaine, arugula and kale. Well, you can only eat so many salads right? When I have leftover greens, I also throw them in my food processor and make pesto. I haven’t made a pesto with just basil in ages. I love mixing it up.
Enter my abundance of fresh baby spinach. And I’ll use whatever I have on hand. Parmesan, pecorino, almonds, pine nuts, fresh garlic cloves or minced garlic. .
And with a whirl of your food processor, you have it.
I love how versatile pesto is. Earlier in the week, I ate some salmon topped with my pesto. Delicious!! and of course, we had to enjoy some with some pasta.
But it wasn’t going to be just any ole pasta.
The good people at Cappello’s sent me some of their gluten-free, grain-free, almond flour pasta to try. I got some fettuccine, lasagna sheets, gnocchi and some of their chocolate chip cookie dough. Oh my gawd, so good!!
Cappello’s is a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. The texture is a little different and the taste. . obviously. . this is almond flour pasta we’re talking about here. But I’ve got to say, this is about as close as you’re going to get to traditional pasta.
But you wanna know what? It’s delicious!
Even my pasta loving husband gobbled up his entire bowl.
“Cappello’s fresh gluten free, grain free fettuccine is carefully hand-crafted to achieve a texture and taste that is unrivaled among traditional pasta. Low on the glycemic index and made primarily from almond flour and egg, Cappello’s fettuccine has a deliciously rich, buttery flavor and silky consistency.”
And unlike regular dry pasta, this gluten free, grain free fettuccine cooks in under ONE minute. Fresh or frozen. One minute or less, depending on your personal preference for bite. Now, how’s that for quick?
So, if you’re in the market for gluten free, grain free pasta, check them out!
Spinach Pesto with Almond Flour Pasta
Ingredients
- 2 to 3 cups packed fresh baby spinach
- 1/2 to 1 cup mixed greens or arugula + fresh parsley or just fresh parsley (whatever you have)
- 2 to 3 cloves garlic; whole or minced
- ¼ cup sliced almonds or pine nuts
- 1/2 to 1 cup good quality extra-virgin olive oil + more if needed
- 1/4 cup Parmesan cheese chunks or freshly grated
- Kosher salt to taste
- crushed red pepper flakes if desired
- cooked gluten free pasta any kind
Instructions
For the pesto:
- Combine the spinach, greens, parsley, garlic, and almonds or pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the parmesan and pulse again. Season with salt and add the crushed red pepper flakes if using.
To serve:
- Serve spinach pesto over gluten free pasta, mix and enjoy!
Disclosure: Cappello’s sent me their pasta to sample. This is not a sponsored post. All opinions shared here are 100% my own.
Johlene says
January 22, 2015 at 4:38 amI love this pesto recipe! Thanks for sharing! 🙂
I´m also on the “healthy eating kick” for January. My idea is similar to yours and thereafter to apply the 80/20% rule: when home, eat healthy and then when I go out I don´t feel as guilty 😉
hipfoodiemom says
January 22, 2015 at 6:09 amHey Johlene, love that!! 80/20 rule!!! yeah, when we go out, which isn’t often, I don’t feel as guilty! 🙂
June Burns says
January 22, 2015 at 5:23 amWow, what an interesting pasta type! Sounds very fancy. The pesto looks wonderful too 🙂
hipfoodiemom says
January 22, 2015 at 6:08 amhaha, thank you June! If you’re gluten-free, it’s pretty fantastic!! 🙂
Joanne says
January 22, 2015 at 6:16 amCappello’s pasta is seriously the BEST gluten free pasta I’ve ever tasted!! It’s my favorite…I just wished they sold it in the northeast! And i love the idea of making pesto to use up random greens! Last night I made swiss chard pesto, so we are totally on the same wavelength!
hipfoodiemom says
January 22, 2015 at 10:49 amJoanne, swiss chard pesto sounds fabulous!! and yes, love Cappello’s!! 🙂
marla says
January 22, 2015 at 6:33 amAlice, this pasta dish sounds wonderful! Love spinach pesto….never have tried almond flour pasta & sure will now!
hipfoodiemom says
January 22, 2015 at 10:49 amMarla, and they are in Colorado. . you totally need to check them out!! Twitter: @Cappellos !!
David @ Spiced says
January 22, 2015 at 7:38 amI love this unique twist on pesto! We must be on the same brain wave lately because we totally had pesto pasta for dinner last night. 🙂 I’m intrigued by this almond flour pasta…I’ll have to check it out!
Paula @ Vintage Kitchen Notes says
January 22, 2015 at 8:12 amIsn’t pesto the perfect way to use leftover greens? I love so many combinations of cheese and nuts.
This one is wonderful Alice,! and almond flour for pasta? Genius. Enjoy a juicy steak tonight, it’s one of life’s food pleasures imo.
Jocelyn (Grandbaby cakes) says
January 22, 2015 at 8:38 amI’m still on the healthy kick for the most part too. Also its almost Restaurant Week in Chicago so I know all this healthy stuff will be tossed out the window haha. But this looks so delish for sure.
Linda |Brunch with Joy says
January 22, 2015 at 8:39 amAlice! I’m dying to try that almond flour pasta. And dinner will be ready in one minute? I’m in! It’s perfect with your spinach pesto and look at how delicious this pasta is….
Jen @ Baked by an Introvert says
January 22, 2015 at 8:49 amI adore spinach pesto. I’ve never had almond flour pasta before; I get the feeling I’m missing out. This dish sounds so healthy yet incredibly delicious. Pinning!
Nguyet @ Taming of the Spoon says
January 22, 2015 at 9:43 amI’ll do anything to get my family to eat more spinach. Will definitely have to give this recipe a try.
Shinee says
January 22, 2015 at 9:46 amWhat??? Almond flour pasta? Shut the front door! I’m dying to try that.
Oh and pesto is my favorite. Last summer, we had abundance of basil, and I made ton of basil pesto and froze them. So easy and delicious. I’ve also made spinach pesto couple years ago too. Pretty good. Love your mixed greens pesto! Yum.
Marissa | Pinch and Swirl says
January 22, 2015 at 10:46 amYour pesto looks absolutely delicious and I’m so intrigued by this pasta! Almond flour!? So cool.
Kelly says
January 22, 2015 at 12:18 pmAlice, I love all the different greens you packed into this pesto! What a great idea to use up what you have. The color is so bright and pretty and the almond flour sounds perfect to keep this dish light and healthier!
Alice says
January 22, 2015 at 12:26 pmLoving your fresh take on a classic pasta dish. I too love all greens-pesto, but I’ve never heard of this type of pasta before. Would love a nutty version of one of my favourite carbs for sure. Enjoy!
Ashley+|+Spoonful+of+Flavor says
January 22, 2015 at 1:20 pmI love capellos! Greens are always good so I love this spinach pesto pasta! Enjoy your steak dinner tonight 🙂
AmyMak says
January 22, 2015 at 1:21 pmThis looks fantastic. I’m always looking for ways to make my pasta a little more healthy with a little more protein. Thanks for the recipe – and beautiful photography!
Nagi@RecipeTin Eats says
January 22, 2015 at 4:31 pmYou know, I’ve never made a spinach pesto….hmm. Why on earth not?! Basil is quite expensive in winter! I love this!
Manali+@+CookWithManali says
January 22, 2015 at 7:07 pmI love pesto even though I have always made the one with basil..have to try spinach..looks wonderful! and wow I never knew there’s a thing called almond flour pasta! sounds interesting!
Liz says
January 22, 2015 at 8:09 pmYou’re an inspiration, Alice! First a juice cleanse and now you’re processing greens for this gorgeous pesto! And I went out with friends for big slabs of cake! Hope you have fun tonight–I’m so glad your personal stylist gave your hair some special treatment before your outing 🙂
Sarah | Broma Bakery says
January 22, 2015 at 9:02 pmPesto IS so versatile! And yours is oh-so-healthy. Gotta pick up a bag of spinach next time I’m at the grocery store. Pinned!
Joy | The Joyful Foodie says
January 22, 2015 at 9:44 pmI am, in fact, in the market for a good gluten free, grain free pasta. Or at least I was because I totally just hopped over and bought some of this Cappello’s you speak of. Almond flour pasta just sounds so yummy! And spinach pesto over the top sounds like a delicious way to sneak protein and veggies into my little carb loving kiddies.
hipfoodiemom says
January 22, 2015 at 10:12 pmOh Joy, so cool!! I’m so glad you bought some!! Please let me know how you like it!!
Medha @ Whisk & Shout says
January 22, 2015 at 10:02 pmLoving the packaging on that pasta! Also stunning pesto… spinach pesto is seriously one of my faves. Basil is finnicky in the fridge and pine nuts are expensive as anything, so I tend to go for a spinach/walnut (or almond!) combo when I’m short on pesto supplies 🙂
Gayle @ Pumpkin 'N Spice says
January 23, 2015 at 7:34 amI love restaurant week! It’s in my area in the next two weeks, so I can’t wait to try out some spots. This spinach pesto looks fantastic! I love your creativity of using spinach. Simply the best!
Sarah@Whole and Heavenly Oven says
January 23, 2015 at 7:37 amWaaaaait, hold the phone. ALMOND-FLOUR pasta?! I must get my hands on this asap!
And you know what all that spinach currently sitting in my fridge is begging to get used in? This pesto. Holy yum, this looks amazing, Alice! I’m such a sucker for pretty green pesto and this looks perfect!
Dannii @ Hungry Healthy Happy says
January 23, 2015 at 8:52 amAlmond flour pasta? I haven’t heard of that before. This pesto looks so good. Thanks for the reminder, I haven’t made pesto in ages.
Thanks for commenting on my blog. It would be good to stay in touch 🙂
Tori@Gringalicious.com says
January 23, 2015 at 9:58 amYum! What a great way to use greens! So making this!
Shashi at Runninsrilankan says
January 23, 2015 at 10:18 amA pesto sauce sounds wonderful with this almond flour pasta! I need to try and find this pasta here!
Mira says
January 23, 2015 at 10:20 amFirst – have great time tonight and a nice weekend Alice!
This almond flour pasta sounds interesting and I would love to try it! I recently tried quinoa pasta and tasted pretty good.
This dish looks full of wonderful flavors, simple to make and I’m pinning to try it 🙂
Ashley | The Recipe Rebel says
January 23, 2015 at 10:39 amI say “relatively healthy” is healthy enough! Lol. Love this pesto — spinach is such a great addition!
Amy | Club Narwhal says
January 23, 2015 at 12:37 pmAlice, this looks so soul satisfying (and not just because I am a spinach fiend :)! Now I want to put this pesto on everything!
Kevin (Closet Cooking) says
January 26, 2015 at 10:25 amThat spinach pesto sounds so good!
Meriem @ Culinary Couture says
January 27, 2015 at 10:59 pmAlmond flour pasta sounds amazing! This whole dish is fab, especially for a carb lover like myself!