SPINACH AND WALNUT PESTO PASTA by Home Cooking with Julie Neville

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

Boil pasta in salted water with a little olive oil to prevent sticking.

In a mini frying pan, add sun-dried tomatoes and cook on high heat until crispy and charred.

In a food processor, combine 2 cups of washed spinach, a handful of basil, and 1/2 cup of walnuts.

Add the juice of one lemon and 1/2 cup of grated parmesan to the processor.

Pulse until the mixture starts to come together, then slowly pour in 1/2 cup of olive oil while blending.

Reserve some pasta cooking water before draining the pasta.

Combine the cooked pasta with the walnut spinach pesto, stirring to coat evenly.

Serve in a bowl, topped with crispy sun-dried tomatoes, extra walnuts, and more parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens