Recipe:

Farfalle Pasta with Winter Pesto

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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 (about 8oz/238g-wt.): 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

Tags: Entertaining, Budget, Quick and Easy, Sugar Conscious, Vegetarian

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