Ingredients
Scale
- 4 cups fresh spinach leaves (packed)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- ¼ cup pine nuts (lightly toasted)
- 1 cup fresh basil leaves
- ½ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 3 garlic cloves
- Juice of 1 lemon
- 8 oz whole wheat spaghetti or fettuccine
- Salt and pepper, to taste
Instructions
- Prepare Your Ingredients: Roughly chop spinach and basil.
- Blend the Pesto: In a food processor, combine spinach, white beans, pine nuts, garlic, basil, lemon juice, and Parmesan. Pulse until smooth while drizzling in olive oil to reach desired consistency.
- Cook Your Pasta: Boil salted water in a large pot; cook pasta according to package instructions until al dente. Reserve about ½ cup of cooking water before draining.
- Toss It Together: In a large bowl, mix hot pasta with pesto. Add reserved pasta water gradually if needed for creaminess.
- Final Touches: Season with salt and pepper to taste, then serve immediately garnished with extra Parmesan and basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 10mg