Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto 3.3 (27) Add your rating & 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 Servings: 6 This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating. Ingredients 1 pound dried whole-wheat fusilli pasta 1 cup hulled pumpkin seeds, toasted ½ cup fresh flat-leaf parsley ¼ cup coarsely chopped fresh chives ¼ cup extra-virgin olive oil 1 garlic clove 1 ¾ teaspoon coarse salt 1 teaspoon finely grated lemon zest 2 ½ ounces baby spinach, packed (2 ½ cups) Freshly ground pepper ¾ cup part-skim ricotta cheese, for serving Tomatoes, cut into wedges, for serving (optional) Directions Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid. Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 1/4 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined. 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. Rate it Print