Spinach Pesto and Brown Rice Spaghetti
2017-06-02 15:06:48
Serves 8
One of my new favorites!
Ingredients
- 1 lb. brown rice spaghetti, cooked al dente
- 1/2 cup chopped walnuts, toasted
- 8 oz. spinach, trimmed and rinsed
- 1 cup grated Parmesan cheese, plus shavings for garnish
- 1/2 cup extra virgin olive oil
- 2 garlic cloves, chopped
- 3 teaspoons lemon juice
- 1 teaspoons salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil. Have a colander and cold water bath ready. Drop the spinach into the boiling water. Swirl the spinach around for a bit until it is wilted and then drain in the colander and add to the cold water bath. Once cooled, drain the spinach again an place on a clean dishtowel to squeeze out the moisture. Chop.
- Place the toasted nuts, Parmesan cheese, oil, garlic, lemon juice, salt & pepper into a blender and puree until uniformly smooth. Add more olive oil as needed to reach your desired consistency.
- Serve the pesto tossed with the spaghetti and top with additional Parmesan cheese.
Notes
- When storing the pesto in the refrigerator, store in a container with a piece of place plastic wrap pressed directly on the surface of the pesto. It will stay fresh up to 3 days.
- To freeze, place desired portions in small containers with plastic wrap pressed directly on the surface of the pesto or place in freezer bags and store up to 2 months.
Adapted from The Kitchn Cookbook
Adapted from The Kitchn Cookbook
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