Winter Pesto With Whole Wheat Spaghetti
Serves 4 (makes 5 cups).
Note: A julienne cutting peeler will make thin strands of carrot to mix in with the spaghetti, but you can use a standard peeler, spiralizer, or simply shred the carrots, so that they blend in with the pasta. Use this pesto on pizzas, sandwiches or anything else that could use a tasty green sauce. From Robin Asbell.
• 1 c. spinach leaves, packed
• 1/2 c. chopped fresh parsley
• 2 tsp. dried basil
• 2 garlic cloves
• 1/4 c. coarsely chopped walnuts
• 1/4 c. grated Parmesan cheese (or 2 tbsp. panko breadcrumbs and 2 tbsp. nutritional yeast)
• 1/4 c. olive oil
• 8 oz. whole wheat spaghetti
• 2 large carrots, stripped, shredded or spiralized
• 1 c. cherry or grape tomatoes, sliced
In a food processor, combine the spinach leaves, parsley, dried basil, garlic, walnuts and Parmesan or vegan alternative; process until a thick paste is formed, scraping down and repeating as necessary to get a smooth texture. Add 1/2 teaspoon salt and olive oil and process until well mixed. Scrape into a bowl or storage container. Makes about 1/2 cup.
To serve with pasta: In a large pot over high heat, bring to a boil 2 quarts of water and add 1 teaspoon salt. Cook the spaghetti according to package directions, about 9 minutes, adding the carrot strips for the final 2 minutes. Drain and shake well to remove excess water.
Toss the cooked spaghetti with the pesto and sliced cherry tomatoes, and serve hot.
Nutrition information per serving:
Fat 23 g
Sodium 640 mg
Carbohydrates 56 g
Saturated fat 4 g
Total sugars 4 g
Protein 15 g
Cholesterol 5 mg
Dietary fiber 9 g
Exch per serving: 2 vegetable, 3 starch, 4 fat.