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Green Power Pesto


Green Power Pesto

Enjoy your flavorful and nutritious pasta with spinach pesto, peas, and broccoli! Yum.


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12 oz penne pasta or zucchini noodles
2 cups fresh spinach leaves
1/2 cup fresh basil leaves
1/3 cup pine nuts (optional)
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Salt and pepper to taste
1 cup green peas (fresh or frozen)
1 cup broccoli florets

2 scoops of Fiberus

Optional: Grilled chicken breast or salmon


  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a food processor, combine the spinach, basil, pine nuts, garlic, Parmesan cheese, Fiberus, and a pinch of salt and pepper. Pulse until finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth pesto sauce. Adjust seasoning to taste.
  4. In a large skillet, heat a bit of olive oil over medium heat. Add the green peas and broccoli florets. Cook for about 5 minutes until slightly tender.
  5. Add the cooked penne pasta to the skillet with the green peas and broccoli.
  6. Pour the spinach pesto sauce over the pasta and vegetables. Toss everything together until well coated.
  7. Cook for an additional 2-3 minutes to heat through.
  8. Serve hot, garnished with extra Parmesan cheese and a sprinkle of pine nuts if desired.
  9. Add a chicken breast or salmon for protein.

Lisa is a Registered Holistic Nutritionist (RHN) who focuses on helping women find relief in perimenopause and menopause. Lisa has more than eight years of experience in the health and wellness space. She is also in perimenopause and experiences the occasional hot flashes, some anxiety, and irregular cycles. She is passionate about listening to her body, eating as much of a whole-food diet as possible, and exercising for strength and longevity.