Description
Savor the vibrant flavors of Spinach and Walnut Pesto Pasta, a creamy, nutritious dish that’s perfect for quick weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup walnuts (lightly toasted)
- 3 garlic cloves
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese (freshly grated)
- 8 oz pasta of choice (spaghetti, penne, or gluten-free)
Instructions
- 1. Prepare Your Ingredients: Wash the fresh spinach thoroughly and drain well.
- 2. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for about 5 minutes until golden brown.
- 3. Blend the Pesto: In a food processor, combine spinach, toasted walnuts, garlic, Parmesan cheese, and olive oil. Blend until smooth with some texture remaining.
- 4. Cook Your Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve some pasta water before draining.
- 5. Combine Everything: Return drained pasta to the pot over low heat. Stir in freshly made pesto sauce and add reserved pasta water if needed for creaminess.
- 6. Serve It Up!: Transfer onto plates or bowls and garnish with extra Parmesan cheese or crushed red pepper flakes if desired.
Nutrition
- Serving Size: 1 plate (approximately 340g)
- Calories: 590
- Sugar: 2g
- Sodium: 220mg
- Fat: 42g
- Saturated Fat: 6g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg
Keywords: - For a nut-free option, substitute walnuts with sunflower seeds. - Add chili flakes for heat or grilled chicken for extra protein. - This dish can be served hot or as a chilled pasta salad.