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Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto

Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

Martha Stewart Living, September 2009 http://www.marthastewart.com/133231/whole-wheat-pasta-pumpkin-seed-and-spinach-pesto
3.5
Rated
70100(16)16
  • Yield Serves 6

Ingredients

    • 1 pound dried whole-wheat fusilli pasta
    • 1 cup hulled pumpkin seeds, toasted
    • 1/2 cup fresh flat-leaf parsley
    • 1/4 cup coarsely chopped fresh chives
    • 1/4 cup extra-virgin olive oil
    • 1 garlic clove
    • 1 3/4 teaspoon coarse salt
    • 1 teaspoon finely grated lemon zest
    • 2 1/2 ounces baby spinach, packed (2 1/2 cups)
    • Freshly ground pepper
    • 3/4 cup part-skim ricotta cheese, for serving
    • Tomatoes, cut into wedges, for serving (optional)

Directions

  1. Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.
  2. Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.
  3. Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.

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