DAMARIS PHILLIPS - Pesto Pasta

Pesto Pasta

The pesto in this recipe combines walnuts and spinach with the classic flavors of parmesan cheese, garlic and olive oil. Level up this easy weeknight dish with tomatoes and artichokes.

6 servings

20-25 Minutes

INGREDIENTS

  • 12 - 16 ounces pasta (like fusilli, radiatore, or cavatappi)

  • ½ cup walnuts (or Sunflower seeds)

  • ¼ cup Parmesan

  • ½ - 1 teaspoon salt

  • 4 cloves roasted garlic (½ clove raw)

  • 1 cup basil

  • 3 cups baby spinach

  • ½ - 1 cup olive oil

  • 15 cherry tomatoes, cut in half

  • 1 jar artichokes hearts, drained

  • Shaved Parmesan to garnish

  • Toasted walnut to garnish

INSTRUCTIONS

Cook the pasta in heavily salted water according to the directions on the package. Reserve 1 cup of the cooking liquid before straining.

Meanwhile, to a food processor add the walnuts, cheese and ½ teaspoon salt. Pulse until the ingredients are pulverized. Add the garlic cloves and pulse. With the motor running, add the basil and spinach. Drizzle in the olive oil. Taste and add remaining salt if needed.

When the pasta is strained add the tomatoes, artichokes to the bottom of the pan and top with the hot pasta. Add ½ cup of pesto and ¼ cup cooking liquid and toss to combine. Taste and add more pesto and cooking liquid if needed.

Top with shaved Parmesan and toasted walnuts to serve.

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