1/2 box of pasta - I used Rigatoni - anything that has ridges would help the pesto stick on!
1/2 plus 4 tablespoons extra virgin olive oil
1/2 cup walnuts - toasted
1 cup basil
3 cups spinach
2 tablespoons parmesan cheese
1 tablespoon minced garlic
1 lb fresh green beans - trimmed
1 large yellow onion - coarsely chopped
Salt and Pepper to taste
Preheat oven to 425 degrees
1. Place onion and green beans on a cookie sheet and massage 4 tablespoons olive oil and salt and pepper to taste. Roast in oven for 30 minutes.
2. Meanwhile cook pasta according to directions.
3. While pasta is cooking and veggies are being sauteed, place the 1/2 cup olive oil, walnuts, basil, spinach and garlic in a food processor until smooth.
4. Once pasta is cooked and water is drained, place pesto and veggies with pasta. Salt and pepper to taste. If you need some protein, add in chicken, steak or pork tenderloin.