Spinach and Toasted Walnut Pesto Pasta

  • Yield 4 servings

Homemade spinach pesto makes an extra-pretty sauce for this simple pasta dish.

Spinach Pesto Pasta
Meredith Steele


1/2 pound uncooked whole wheat pasta
3 cups baby spinach
1 cup cherry tomatoes
1 cup parmesan, grated
3/4 cup walnuts
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil


  1. Cook pasta according to package directions until al dente.
  2. In a saute pan over medium heat, toast walnuts until golden, about 3 to 5 minutes.
  3. In a food processor, combine spinach, parmesan, walnuts, lemon juice, salt and pepper. While slowly adding the olive oil into the food processor, puree until smooth and blended, about 30 seconds.
  4. In a large bowl, stir to combine pasta and spinach pesto.
  5. Garnish with shaved or grated parmesan and cherry tomatoes, if desired.

This recipe originally appeared as Spinach and Toasted Walnut Pesto on In Sock Monkey Slippers.



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