RedSoxRosie
03-18-2009, 03:40 PM
From Body + Soul magazine
Spinach Pesto with Whole Wheat Pasta
-Coarse salt and ground pepper
-2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed
-10oz whole-wheat short, tubular pasta
-1/3 cup grated Parmesan cheese, plus more for serving
-1/3 cup walnuts, toasted
-1 garlic clove
-1 tsp grated lemon zest plus 2 Tbsp juice
-1/4 cup olive oil
-1 pint cherry tomatoes
1. Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place colander inside, resting on ice.
2. In batches, stire spinach into boiling water. Cook until wilted and bright green, about 30 seconds. Transfer spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water. Cool completely in ice bath, then lift colander; squeeze spinach dry.
3. Cook pasta in reserved boiling water until al dente, according to package instructions. Save 1/2 cup pasta water; immediately drain pasta, and return to pot.
4. Meanwhile, place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper.
5. Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta if necessary. Taste and adjust salt and pepper as needed. Serve with additional parmesan if desired.
Per serving:
494 caloris
17g protein
23g fat
62g carbs
9g fiber
Spinach Pesto with Whole Wheat Pasta
-Coarse salt and ground pepper
-2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed
-10oz whole-wheat short, tubular pasta
-1/3 cup grated Parmesan cheese, plus more for serving
-1/3 cup walnuts, toasted
-1 garlic clove
-1 tsp grated lemon zest plus 2 Tbsp juice
-1/4 cup olive oil
-1 pint cherry tomatoes
1. Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place colander inside, resting on ice.
2. In batches, stire spinach into boiling water. Cook until wilted and bright green, about 30 seconds. Transfer spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water. Cool completely in ice bath, then lift colander; squeeze spinach dry.
3. Cook pasta in reserved boiling water until al dente, according to package instructions. Save 1/2 cup pasta water; immediately drain pasta, and return to pot.
4. Meanwhile, place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper.
5. Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta if necessary. Taste and adjust salt and pepper as needed. Serve with additional parmesan if desired.
Per serving:
494 caloris
17g protein
23g fat
62g carbs
9g fiber