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Pasta With Walnuts & Pesto


Makes 5 servings:

  •  10 oz. whole wheat penne pasta
  • 2 Cups basil leaves
  • 1 Cup baby spinach 3 garlic cloves
  •  ½ Cup shredded Parmesan cheese
  • ¼ Cup sunflower seeds
  •  ¼  tsp. salt
  •  1/8 tsp. black pepper
  •  1/3 Cup olive oil
  • 1/4 Cup Walnuts



  1.  Measure 8 cups of cold water into a large pot. Turn burner to high and bring water to a boil.
  2.  Once water is at a rolling boil, add pasta to water. Cook pasta until it is ‘al dente.’
    This will take around 15 minutes.
  3. Make the pesto while the pasta is boiling.  Turn off the stove burner and drain the noodles in a strainer, shaking off excess water.
  4. Return the noodles a bowl
  5. Nut Free Pesto:  Wash basil; tear the washed basil leaves from the stem.
  6. Combine the basil, spinach, garlic, Parmesan, salt, and pepper into a blender or
    food processor.  Blend until ingredients are fully mixed into a ‘sauce-like’ consistency, roughly 30 seconds. While blending, add oil in a steady stream until all oil has been used.
  7. Top the pasta with pesto sauce.
  8. Garnish with Walnuts.