Spinach-Arugula-Walnut Pesto Over Whole-Wheat Penne
Combine in-season spinach leaves with peppery arugula and walnuts for an earthy, less oily version of pesto.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Ingredients
- 10 ounces baby spinach*
- 5 ounces arugula*
- 2/3 cup walnuts, toasted and chopped
- 4 garlic cloves
- ¾ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 2-3 teaspoons fresh lemon zest
- ½ teaspoon salt
- 1/8 teaspoon ground black pepper
- ½-¾ teaspoon crushed red pepper
- ½ cup extra virgin olive oil**
- 12 ounces whole-wheat penne pasta, cooked
- Cherry or grape tomatoes, cut in half for garnish, optional
*Packages or containers of prewashed.
**This pesto is designed to be more “veggie” than oil, so if you prefer a glossier, oilier pesto, add extra olive oil as desired.
Instructions
- Add half the baby spinach to a food processor and pulse until coarsely chopped and reduced in bowl. Add remaining spinach and continue pulsing. Add arugula, walnuts, garlic, Parmesan, lemon juice, zest, salt, pepper and crushed red pepper. Process until smooth. Add oil slowly, processing until thoroughly incorporated and smooth.
- Serve ¼ cup pesto over 1 ¾ to 2 cups cooked penne, or toss together in individual dishes. Garnish with grape tomatoes, if desired.
Nutrition Facts (per serving): Calories – 461, Fat – 26.4g, Dietary Fiber –8.5g, Protein – 12.5g, Vitamin A – 101%, Vitamin C – 35%, Calcium – 10%, Iron – 12%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
??? Not keen on 100% whole grain pasta yet? Start with the 50% white/50% whole-grain versions.
??? Finely grated cheese, rather than shredded, creates a more desirable texture in pesto.
??? Arugula can be found in either plastic bags or small plastic rectangular containers near other lettuce and mixed greens.
More Spinach-Arugula-Walnut Pesto Tips & Notes
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