Spinach walnut pesto pasta carbonara

Pasta and macaroni Italian cuisine

A creamy, veggie packed pasta that feels at once decadent and wholesome.
 
 Notes:
 I usually make this with chicken Italian sausage and red lentil penne to meet my dietary preferences.
 *It works just as well with any tube shaped pasta you like (gluten free, whole wheat, etc) just make sure to cook to al dente.
 *Feel free to use whatever Italian sausage you like, omit the sausage completely, or substitute with bacon, pancetta, or other porky delights.
 *The toasted walnuts are so divine here with the spinach and Pecorino so I would recommend not substituting if possible! Also, I really like walnuts and that additional crunch and add up to a 1/4 cup more over the top if I'm feeling sassy.
 *Pecorino is the tangier, saltier, and more robust cousin to parmesan. And it's made with sheep milk so is great for people (like me) with cow dairy sensitivity. I LOVE it in this but feel free to sub with a good parmesan if you have to.
 *This easily doubles or triples and is a huge crowdpleaser.
 *As written, this is so nice with a dry, crisp citrusy white wine or rosè!