Spinach and Toasted Walnut Pesto Pasta

Spinach Pesto Pasta
Meredith Steele
  • Yield: 4 servings


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