This is the first recipe to kick off the garden to Table series and I held no punches. Made with garden-grown spinach that’s lush, succulent, and seasonal.
Tossed in some toasted pine nuts, garlic cloves, hit it with some salt & pepper and drizzled on some avocado oil to whizz up this GREEN GOODNESS. The #speltpasta with oven roasted #chickpeas was added for good measure.
- In a food processor combine all ingredients. Cover and process until nearly smooth, stop to scrape the sides to get all the good, good. Add additional oil to reach your desired consistency.