Spinach & Walnut Pesto Pasta
This Spinach & Walnut Pesto Pasta offers a delightful twist on a classic, replacing pine nuts with walnuts for a creamier texture and a significant boost of heart-healthy omega-3s. It's a quick, balanced, and flavorful meal perfect for any day of the week.
For 4 servings
Bring a large pot of generously salted water to a rolling boil. Add the whole-wheat spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup (240ml) of the starchy pasta water.
While the pasta cooks, heat a dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool slightly.
In a food processor, combine the toasted walnuts, fresh spinach, basil leaves, peeled garlic cloves, and grated Parmesan cheese. Pulse several times until the mixture is finely chopped.
With the food processor running on low speed, slowly stream in the extra virgin olive oil until the pesto is smooth and creamy. Stop and scrape down the sides of the bowl as needed to ensure everything is incorporated.
Add the fresh lemon juice, salt, and freshly ground black pepper to the pesto. Pulse a few more times to combine. Taste and adjust seasonings as necessary; you might want more salt, pepper, or a squeeze of lemon.
Once the pasta is drained, return it to the empty pot (off the heat). Add the prepared spinach and walnut pesto to the pasta.
Toss the pasta and pesto together thoroughly. Gradually add the reserved pasta water, one tablespoon at a time, until the pesto coats the pasta beautifully and reaches your desired consistency. The starchy water helps emulsify the sauce.
Serve immediately, garnished with extra grated Parmesan cheese, a few fresh basil leaves, or a sprinkle of red pepper flakes, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip toasting the walnuts: This step deepens their flavor and enhances the overall nuttiness of the pesto, making a significant difference in taste.
- 2Adjust pesto consistency with pasta water: The reserved pasta water is key to a perfectly sauced pasta. Add it gradually to achieve a smooth, emulsified pesto that clings to the noodles without being too thick or too thin.
- 3Use fresh, quality ingredients: The flavor of pesto relies heavily on the freshness of its components. Opt for vibrant green basil, fresh spinach, and good quality extra virgin olive oil for the best results.
- 4Make ahead and store: Pesto can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. Pour a thin layer of olive oil over the top before sealing to prevent browning.
Adapt it for your goals.
Nut Substitution
Replace walnuts with pecans, cashews, or even a mix of nuts for a different flavor profile. Each nut will lend its unique characteristics to the pesto.
Greens BoostGreens Boost
Add a handful of arugula or kale (blanched first if using kale) along with the spinach and basil for an extra peppery or earthy note and more nutrients.
Protein AdditionProtein Addition
Stir in grilled chicken, sautéed shrimp, or roasted chickpeas at the end for a more substantial meal. Sun-dried tomatoes or cherry tomatoes also make a great addition.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid known for its heart-healthy and anti-inflammatory properties.
Packed with Vitamins and Minerals
Spinach is a powerhouse of nutrients, providing significant amounts of Vitamin K, Vitamin A, Vitamin C, folate, and iron, supporting bone health, vision, and immunity.
High in Fiber
Using whole-wheat pasta significantly increases the fiber content of the dish, aiding in digestion, promoting satiety, and helping to regulate blood sugar levels.
Frequently asked questions
Yes, you can prepare the pesto up to 3-4 days in advance. Store it in an airtight container in the refrigerator, with a thin layer of olive oil poured over the top to prevent oxidation and keep it vibrant green.
