Pauls Favorite Spinach Walnut Pesto Recipes

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SPINACH WALNUT PESTO SAUCE FOR PASTA



Spinach Walnut Pesto Sauce For Pasta image

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

1/2 cup walnuts (unsalted)
2 cloves garlic
4 packed cups spinach
1/2 packed cup basil
1/4 cup Parmesan cheese
3 Tbsp. Olive oil
1/2 tsp. kosher salt
1/4 tsp. pepper
1 Tbsp. olive oil
3/4 cup vegetable broth
12 oz. gluten free spaghetti noodles (or regular spaghetti noodles if not gluten free)

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



Spinach Walnut Pesto image

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

2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

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



Paul's Favorite Spinach-Walnut Pesto image

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

1 1/4 cups spinach leaves, packed and stemmed
1 cup extra virgin olive oil
1 cup romano cheese or 1 cup parmesan cheese, grated
1 cup walnut pieces
2 medium garlic cloves
2 tablespoons lemon juice
3/4 teaspoon salt

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



Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 chicken Italian sausage links
2 cloves garlic
1 pound farfalle pasta
1 cup toasted walnut halves
3 cups baby spinach
2 cups fresh basil
1 cup grated Pecorino-Romano or Parmesan
3/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper, plus more if needed
Zest and juice from 1 lemon

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



Spinach Pesto Pasta Recipe by Tasty image

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

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

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



Spinach Lasagna with Walnut Pesto image

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

1 teaspoon A little olive oil for the pan
2 pounds fresh spinach, washed*
2 pounds nonfat ricotta cheese or nonfat cottage cheese
Walnut Pesto (recipe follows)
4 large cloves garlic, minced
½ teaspoon salt
1 pinch Freshly ground black pepper to taste
½ cup grated Parmesan cheese
⅓ cup minced walnuts, lightly toasted
1 (24 ounce) jar low-sugar tomato sauce (or your favorite sauce)
16 noodles fresh, uncooked green (spinach) lasagna noodles or, if using dried, no-boil noodles
½ pound low-fat mozzarella cheese, grated
3 cups packed fresh basil leaves
3 large cloves garlic
⅓ cup lightly toasted walnuts
⅓ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
1 pinch Salt and pepper to taste
Additional extra-virgin olive oil (for storage)

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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