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Whole Wheat Pasta with Pumpkin Seed and Spinach Pesto
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Brief Description
Whole wheat pasta served with pumpkin seeds and spinach pesto.
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Main Ingredient
whole wheat pasta
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Category: Pasta
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 10, 2020
Number of Servings:
Ingredients:
- 1 pounds - dried whole-wheat fusilli pasta
- 1 cups - hulled pumpkin seeds toasted
- 1/2 cups - fresh flat-leaf parsley
- 1/4 cups - coarsely chopped fresh chives
- 1/4 cups - extra-virgin olive oil
- 1 cloves - garlic
- 1 3/4 teaspoons - coarse salt
- 1 teaspoons - finely grated lemon zest
- 2 1/2 ounces - baby spinach (about 2-1/2 cups) packed
- - freshly ground pepper
- 3/4 cups - part-skim ricotta cheese for serving
- - tomatoes cut into wedges, for serving (optional)
Directions:
Bring a large pot of water to boiling. 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 teaspoons salt, 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.
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