Spinach Pesto with Whole-Wheat Pasta

The spinach pesto is a nice alternative the traditional basil based pesto.

The pesto can be prepared in advanced and will remain fresh for up to three days in the refrigerator if stored in an airtight container.

Ingredients:

1 lb flat-leaf spinach (about 1 pound total), trimmed and washed
1 pint cherry or grape tomatoes, halved
10 oz whole-wheat pasta - ziti, rotoni or penne preferred
1 clove fresh garlic
1/3 cup parmesan cheese - grated
1/3 cup walnuts, toasted
1/4 cup olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
coarse salt - kosher or sea salt preferred
fresh ground pepper
parmesan cheese - grated - additional for serving

Process:

1) Bring a large pot of salted water to boil

2) Prepare a large bowl of ice water; place a colander inside, resting in ice

3) In batches, stir spinach into boiling water. Cook until wilted and bright green, about 30 seconds.

4) Transfer spinach to the colander (in the ice bath) to stop cooking. Reserve boiling water.

5) Cool completely in ice bath, then lift colander; squeeze spinach dry.

6) Cook pasta in reserved boiling water until al dente, according to package instructions.

7) Save 1/2 cup pasta water; immediately drain pasta, and return to pot.

8) Place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor.

9) Process until a coarse paste forms.

10) With food processor motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute.

11) Add salt and pepper to taste

12) Add tomatoes and pesto to pasta; toss (adding reserved pasta water to coat pasta, if necessary)

13) Taste and adjust salt and pepper, as needed.

14) Top with additional Parmesan, if desired.