Rating: 3 stars
132 Ratings
  • 1 star values: 12
  • 2 star values: 31
  • 3 star values: 36
  • 4 star values: 37
  • 5 star values: 16
Kate Merker

Gallery

Credit: Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain and return it to the pot.

    Advertisement
  • Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.

  • Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.

  • Puree until smooth, scraping down the sides of the processor bowl as necessary.

  • Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.

Nutrition Facts

471 calories; fat 19g; saturated fat 4g; cholesterol 7mg; sodium 311mg; protein 16g; carbohydrates 62g; fiber 5g.
Advertisement
Advertisement