Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto
Ingredients
- 3 cups packed spinach and arugula mix I used Organic Girl Baby Spinach and Arugula mix - this is not a sponsored post, I just like the stuff
- ½ cup freshly shredded Parmiganio-Reggiano cheese
- ½ cup walnuts
- 2 cloves garlic smashed
- ½ tsp fresh lemon zest
- ½ tsp kosher salt
- ¼ tsp fresh cracked pepper
- ¼ cup + 1T extra virgin olive oil
- 4 oz thin whole wheat spaghetti
- chopped walnuts lemon zest, and Parmiganio-Reggiano for garnish
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, pulse the greens, cheese, nuts, garlic, zest, salt, and pepper in a food processor. With the motor running, pour the olive oil through the chute. Set aside or store in the fridge if not using right away.
- Before adding the pasta to the boiling water, add a handful of kosher salt. Add the pasta and cook to al dente according to package directions. Drain and toss with the pesto. Serve garnished with chopped walnuts, lemon zest, and parmesan. Serves 4-6.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!