SPINACH WALNUT PESTO SAUCE FOR PASTA
This Spinach Walnut Pesto recipe is made with basil, toasted walnuts, and Parmesan cheese. It makes a great sauce for any type of pasta!
Provided by Christine Rooney
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.
Nutrition Facts : Calories 441 kcal, ServingSize 2 cups, Carbohydrate 53 g, Protein 10 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 413 mg, Fiber 2 g, Sugar 0.5 g, UnsaturatedFat 17 g
SPINACH WALNUT PESTO
This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.
Provided by Shan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g
PAUL'S FAVORITE SPINACH-WALNUT PESTO
I got this recipe from my brother-in-law - - it is his signature dish. I know he got the original recipe from a cookbook, but I do not know the name of the book. The pesto has an intense green color and a pleasingly bold flavor. Serve over thin to regular spaghetti noodles. Also, this pesto freezes very well.
Provided by Northern Cook
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
- If the pesto is too thick, add a little hot water and pulse again.
- At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
- Serve with crusty bread and a good white wine.
Nutrition Facts : Calories 894.5, Fat 88.4, SaturatedFat 19, Cholesterol 59.1, Sodium 1127, Carbohydrate 7.4, Fiber 2.2, Sugar 1.4, Protein 22.9
SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
- Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
- Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
- Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH LASAGNA WITH WALNUT PESTO
A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.
Provided by California Walnuts
Categories Vegetarian Lasagna
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
- Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
- If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
- Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
- Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
- Add the walnuts, and continue to blend until the walnuts are finely ground.
- Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
- If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g
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