Food & Cooking Recipes Ingredients Pasta and Grains Spinach Pesto with Whole-Wheat Pasta Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto. Ingredients Coarse salt and ground pepper 2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed 10 ounces whole-wheat short, tubular pasta ⅓ cup grated Parmesan cheese, plus more for serving ⅓ cup walnuts, toasted 1 garlic clove 1 teaspoon grated lemon zest 2 tablespoons lemon juice ¼ cup olive oil 1 pint cherry tomatoes, halved Directions Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place a colander inside, resting in ice. In batches, stir spinach into boilingwater. Cook until wilted and brightgreen, about 30 seconds. Transfer spinachto the colander (in the ice bath)to stop cooking. Reserve boiling water.Cool completely in ice bath, then liftcolander; squeeze spinach dry. Cook pasta in reserved boiling water until al dente, according to package instructions. Save 1/2 cup pasta water; immediately drain pasta, and return to pot. Meanwhile, place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta, if necessary. Taste and adjust salt and pepper, as needed. Serve with additional Parmesan, if desired. Cook's Notes Store in an airtight container in the fridge up to three days. Rate it Print