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Spinach Pesto with Whole-Wheat Pasta

In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.

Source: Body+Soul, April 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Store in an airtight container in the fridge up to three days.

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12
  • Teela Dezire
    16 FEB, 2014
    Left out lemon juice/zest used pecans in a crunch was delicious
    Reply
  • PallyGirl81
    9 NOV, 2012
    This is a great recipe! I made it for lunch this week and was pretty pleased. But yes, with this recipe, A LOT of pesto is made. But I stuck with it and added peas to the dish (my sister suggested this after I accidentally put in too much lemon) and overall it was a nice complement.
    Reply
  • barbmumsie
    4 AUG, 2011
    I really liked the flavor of this pesto; very fresh tasting. The first time I made it was early Spring and I had access to fresh spinach from the garden...yum! It made enough to generously cover a pound of pasta, if you cook the 10 oz. pasta specified, you can freeze half for another day! Enjoy .
    Reply
  • Aloofah
    12 JAN, 2010
    I also tried this recipe but when it came time to add pesto, I only added enough pesto to suit my eye and taste appeal.
    Reply
  • itsange
    21 APR, 2009
    I tried this recipe and I would love to see feedback from others who have tried it. For me the recipe did not turn out well. I followed the recipe exactly but I found one pound of spinache that is called for in the recipe was way too much. I eneded up with noodles that were completely coated in green goop. In the picture it is only very lightly coated. Did anyone have better luck?
    Reply

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