Combine spinach, arugula and walnuts for an earthy, flavorful pesto that contains nearly half your daily vitamin A and numerous immune-boosting antioxidants -- including heart-healthy omega-3s from walnuts. Use packages or containers of prewashed spinach and arugula to keep it simpler. Whole-wheat pasta provides plenty of nutrients and antioxidants. Pesto traditionally has a higher fat content due to cheese, nuts and lots of oil; this version contains slightly less oil. This recipe makes double the pesto needed for four servings, so refrigerate leftovers.
Makes about 2 cups pesto (serving size: 1/4 cup pesto and 2 cups pasta)
Ingredients
5 ounces baby spinach*
5 ounces arugula*
1/2 cup toasted, chopped walnuts
4 garlic cloves
3/4 cup grated parmesan cheese
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 package (16 ounces) whole-wheat linguine, cooked
Grape tomatoes (optional garnish)
*Use prewashed packages
Directions
1. Combine baby spinach, arugula, garlic, cheese, lemon juice, lemon zest, salt and pepper in a food processor or blender. Process until smooth.
2. Add oil slowly, processing until combined and smooth.
3. Serve 1/4 cup pesto with 2 cups cooked linguine. If desired, toss pesto with pasta and garnish with grape tomatoes before serving.
Nutrition information (per serving)
555 calories
20 g protein
78 g carbohydrate
22 g fat (4 g saturated)
7 mg cholesterol
288 mg sodium
339 mg potassium
183 mg calcium
4.1 mg iron
2158 IU vitamin A
9 mg vitamin C
14 g fiber
