Spinach Basil Pesto Whole Grain Pasta

Yield 6

Pillar of Nutrition Eat the Rainbow, All in for Whole Grains

Print

With ImageWithout Image

Spinach Basil Pesto Whole Grain Pasta

This pesto sauce is delicious and easy to make. Try it on summer tomatoes or on pizza instead of red sauce.

Ingredients

• Pesto Sauce:
• 3 cups fresh spinach leaves, whole or coarsely chopped, lightly packed
• 1 ½ cups fresh basil leaves, whole, lightly packed
• 1 clove garlic, cut in half or fourths
• 1 tablespoon fresh lemon juice
• ⅓ cup parmesan cheese, shredded
• 1 teaspoon kosher salt
• ¼ teaspoon black ground pepper
• ⅓ cup olive oil
• Pasta:
• 8 ounces whole grain pasta - such as penne or rotini
• 2 teaspoon kosher salt

Directions

1. Pesto Sauce:
2. Shred the parmesan cheese.
3. Combine spinach leaves, basil leaves, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Pulse to combine roughly.
4. Slowly drizzle in olive oil while the food processor or blender is running. Add more olive oil or basil (or spinach) as needed to achieve desired consistency. Be sure you can taste the basil!
5. If the pesto is too thick, add one tablespoon of water. Set aside.
6. Make the Pasta:
7. Add the salt to a large pot of water and bring to a rolling boil.
8. Add the pasta to the water, bring back to a boil and cook until al dente.
9. Drain the pasta then return to the pot. Add the pesto and mix well with a large spoon.
10. Taste and adjust seasoning with salt and pepper if needed.
11. Serve immediately.