Pesto Rotini with Tomatoes

Pesto Rotini with Tomatoes

Cook Time: 30 MINUTES

Serves: 2-4 PEOPLE


  • 1 box Banza rotini
  • 1½ cups tightly packed basil leaves, plus extra for garnish
  • ½ cup tightly packed spinach leaves
  • ¼ cup pine nuts, plus extra for garnish
  • 1 garlic clove
  • ½ cup olive oil
  • ¾ cup grated Parmesan, plus additional for garnish
  • Juice of 1 lemon 
  • 1 pint multi-colored cherry tomatoes, quartered lengthwise
  • Blanch Greens: Bring a large pot of water to a boil. Season generously with salt. Add basil and spinach leaves, and cook for 5-10 seconds, or until bright green in color. Remove with tongs or a strainer, reserving water for next step. Rinse under cold water until cool, then squeeze out excess water.
  • Cook Banza: Add Banza to boiling water and cook according to package directions. Strain pasta with cold water and set aside. 
  • Make Pesto: While pasta cooks, in a blender or food processor pulse pine nuts and garlic until finely chopped. Add blanched greens and olive oil and puree until completely smooth. Then, add lemon juice and Parmesan and blend until combined. Taste and season with salt as desired. 
  • Finish Pasta: In a large bowl, combine Banza, tomatoes and pesto and toss to coat. Garnish with extra basil and grated Parmesan. 

This is meant to be served chilled. Pesto can be made up to 3 days in advance, just toss with pasta when ready to serve.