• 12 ounces farfalle pasta
  • 1/2 pound fresh spinach or kale (about 1/2 large bunch), ribs removed and leaves coarsely chopped
  • 2 cloves garlic
  • 2/3 cup toasted walnuts (or pine nuts)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated ricotta salata or romano cheese
  • 1/2 cup fresh basil (can be substituted for winter green such as spinach or kale)
  1. Bring a large pot of salted water to a boil over high heat.
  2. Add pasta and cook until tender, about 8 minutes. Drain and reserve 1/4 cup cooking liquid.
  3. Pulse garlic in a food processor until chopped. Add nuts, salt, pepper and about a third of the greens. Pulse, adding remaining greens and basil in batches until finely chopped. With the motor running, slowly add oil.
  4. Toss cooked pasta with cheese and pesto, adjusting the consistency of the mixture with reserved pasta water as needed.
Nutritional Info: 
Per Serving (Serves 4 -6): 470 calories (200 from fat), 22g total fat, 3.5g saturated fat, 5mg cholesterol, 350mgsodium, 58g carbohydrates, (4 g dietary fiber, 3g sugar), 14g protein.

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