Green Monster Pasta
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (10)
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Instructions (6)
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions, reserving a splash of pasta water before draining.
Heat olive oil in a sauté pan over medium heat. Sauté the minced garlic and fresh spinach for 2 minutes until wilted.
Transfer the wilted spinach mixture to a blender or food processor. Add the green pesto and blend until smooth and bright green, adding a little pasta water if needed.
Pour the vibrant green sauce over the warm drained spaghetti. Add grated parmesan, salt, and pepper, then toss well to coat every strand.
Slice the black olives into small rounds. Cut small indentations into the bocconcini balls and place an olive slice on each to create monster eyeballs.
Twirl the green monster pasta into serving bowls and arrange the mozzarella eyeballs on top to complete the look.
