Spaghetti with Spinach-Basil Pesto
Everyone is familiar with the traditional basil pesto. Break from tradition with this simple twist — made mostly from spinach, this pesto delivers big, fresh flavor with a hint of sweetness.
Ingredients:
- 1/2 pound spaghetti
- 4 c baby spinach, packed
- 1 c fresh basil, loosely packed
- 1/4 c walnuts, toasted and chopped
- 1/2 c shredded parmesan, plus extra for serving
- 1 tsp lemon zest
- 1 1/2 Tbs lemon juice
- 1 clove garlic
- 1/4 c canola oil
- 1/4 c olive oil
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- Roasted Grape Tomatoes
- 1 pint grape tomatoes, halved lengthwise
- 2 cloves garlic, minced
- 2 Tbs olive oil
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions:
To toast walnuts: Place walnuts in medium skillet over medium heat and toast until lightly golden, tossing occasionally; about 5 minutes.
1. Cook spaghetti in a pot of salted, boiling water until al dente; about 10 minutes. Reserve 1/2 cup of pasta water and drain.
2. Combine walnuts, parmesan, lemon zest, lemon juice, garlic, canola oil, salt and pepper in a food processor. Process until a paste forms. Add spinach and basil and process to combine. With motor running, add olive oil and process until smooth and creamy.
3. Toss 1/2 the pesto (or more to taste) with cooked spaghetti, thinning with reserved pasta water, if needed. Serve, topping with roasted grape tomatoes and extra parmesan. Store any extra pesto in refrigerator.
Roasted grape tomatoes
Preheat oven to 400 degrees. Combine olive oil, garlic, salt, and pepper in small bowl. Add tomatoes and toss to coat evenly. Place tomatoes in a single layer on roasting pan (lined with aluminum foil for easier cleanup). Roast for 15 minutes, or until soft and wilted. Set aside.
