A vibrant recipe for the greenest pasta made with blanched kale, spinach, and basil, blended with nuts, beans, garlic, and Parmesan cheese. Quick and healthy, it's topped with more Parmesan and a squeeze of lemon for a delicious finish.
1: Blanch kale, spinach, and basil.
2: Dry the greens and add to a blender.
3: Add almonds or cashews, cannellini beans, garlic, salt, pepper, Parmesan, lemon juice, olive oil, and pasta water to the blender.
4: Blend until smooth, adding more pasta water if needed.
5: Combine the blended mixture with cooked pasta.
6: Top with more Parmesan, a squeeze of lemon, and red pepper flakes when serving.
