Keto Summer Pasta with Pesto

Directions

1. 1
   Heat your cast iron skillet over medium heat.
2. 2
   Pour your package of hearts of palm pasta into a fine mesh strainer and rinse with water. Set aside.
3. 3
   When your skillet is warm, add the ghee, onion, bell pepper and zucchini. Season with kosher salt.
4. 4
   Saute, stirring occasionally until crisp tender, about 5-7 minutes.
5. 5
   Add in the hearts of palm pasta and stir in to the veggies to warm. About 1-2 minutes.
6. 6
   Add in the chopped spinach, and use tongs to toss into the pasta until *just* wilted. Season to taste with kosher salt.
7. 7
   Transfer to a plate and top with pesto and pine nuts.
8. 8
   Serve warm.
9. 9
   Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
10. 10
    As always, lots of tips, FAQs and substitution info in the Recipe Notes below!