Recipe:
Farfalle Pasta with Winter Pesto
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Farfalle Pasta with Winter Pesto
Serves 4
Winter greens such as spinach or kale can be used in place of basil for a tasty seasonal pesto.
Ingredients
12 ounces Whole Foods Market™ Organic Farfalle pasta
1/2 pound fresh spinach or kale greens (about 1/2 large bunch)
2 cloves garlic
2/3 cup toasted walnuts (or pine nuts)
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/3 cup extra-virgin olive oil
1/2 pound ricotta salata cheese, grated
Method
Prepare pasta according to directions, reserving 1/4 cup liquid when draining. Meanwhile, rinse and dry the greens well. Remove any thick stems and coarsely chop. Pulse garlic in a food processor until chopped. Add nuts, salt, pepper and about a third of the greens. Pulse, adding remaining greens in batches until finely chopped. With motor running, slowly add oil. Cook pasta. Toss the pasta with cheese and pesto, thinning with reserved liquid as needed.
Nutrition
Per serving: 690 calories (310 from fat), 34g total fat, 6g saturated fat, 20mg cholesterol, 540mg sodium, 75g total carbohydrate (5g dietary fiber, 4g sugar), 25g protein
http://wholefoodsmarket.com/recipes/2418
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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