Spaghetti With Arugula And Walnut Pesto Recipe

Name: Spaghetti With Arugula And Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz whole wheat spaghetti; 18 oz broccolini, trimmed, coarsely chopped; 2 tbsp olive oil; 2 cloves garlic, minced; 14 oz baby spinach; 8 oz ricotta cheese, crumbled; 1/2 cup walnuts, roasted, coarsely chopped; None None Arugula and Walnut Pesto; 2 oz baby arugula; 1/4 cup fresh basil leaves; 1/2 cup walnuts, roasted; 1 tsp lemon zest; 1/4 cup finely grated Parmesan cheese; 1/2 cup extra virgin olive oil

Servings: persons

14 oz whole wheat spaghetti
18 oz broccolini, trimmed, coarsely chopped
2 tbsp olive oil
2 cloves garlic, minced
14 oz baby spinach
8 oz ricotta cheese, crumbled
1/2 cup walnuts, roasted, coarsely chopped
None None Arugula and Walnut Pesto
2 oz baby arugula
1/4 cup fresh basil leaves
1/2 cup walnuts, roasted
1 tsp lemon zest
1/4 cup finely grated Parmesan cheese
1/2 cup extra virgin olive oil

1
Cook pasta in boiling, salted water for 10 mins, or until almost tender, adding broccolini for last 2 mins of cooking. Reserve 1/2 cup cooking water. Drain.
2
Meanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts, garlic, lemon zest, cheese and 1 tbsp oil until roughly chopped. With the motor running, add remaining extra virgin olive oil in a thin, steady stream until mixture is smooth. Season to taste.
3
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook garlic and spinach, stirring occasionally, until just wilted. Season. Stir in pasta, broccolini, pesto and enough reserved cooking water to help emulsify sauce.
4
Serve pasta topped with ricotta and walnuts.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 14 oz whole wheat spaghetti, 18 oz broccolini, trimmed, coarsely chopped, 2 tbsp olive oil, 2 cloves garlic, minced, and more.

Yes, Spaghetti With Arugula And Walnut Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Arugula And Walnut Pesto

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