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