INGREDIENTS

2 cups cooked small gluten free penne pasta

2 cups chopped green beans

2 cups shredded spinach

1 (small) jar basil pesto 

1/2 cup Parmesan cheese

salt to taste

fresh lemon juice to taste

INSTRUCTIONS

1. Toss the cooked pasta with a little olive oil to prevent it from sticking (and to make it extra yummy). Heat a little bit of olive oil in a large skillet over medium heat. Add the green beans and the garlic cloves (if using, which I recommend because it’s delicious) and saute quickly just until the garlic is fragrant and the green beans turn bright green and tender. Toss the green beans and garlic with the pasta. Place in the fridge to cool for 15-20 minutes otherwise you’ll wilt the spinach.
2. When the pasta is cool, add the spinach, basil and olive oil spread, Parmesan, and salt. Toss, taste, and adjust as necessary.