Best Whole Wheat Pasta With Pumpkin Seed And Spinach Pesto Recipes

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PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

SPICED PUMPKIN SEEDS



Spiced Pumpkin Seeds image

Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 cup

Number Of Ingredients 7

Pumpkin seeds
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey

Steps:

  • Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
  • Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
  • Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

Nutrition Facts : Calories 317 g, Fat 5 g, Fiber 3 g, Protein 15 g, Sodium 144 g

SPINACH PESTO WITH WHOLE-WHEAT PASTA



Spinach Pesto with Whole-Wheat Pasta image

In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

Coarse salt and ground pepper
2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed
10 ounces whole-wheat short, tubular pasta
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup walnuts, toasted
1 garlic clove
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup olive oil
1 pint cherry tomatoes, halved

Steps:

  • Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place a colander inside, resting in ice.
  • In batches, stir spinach into boilingwater. Cook until wilted and brightgreen, about 30 seconds. Transfer spinachto the colander (in the ice bath)to stop cooking. Reserve boiling water.Cool completely in ice bath, then liftcolander; squeeze spinach dry.
  • Cook pasta in reserved boiling water until al dente, according to package instructions. Save 1/2 cup pasta water; immediately drain pasta, and return to pot.
  • Meanwhile, place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper.
  • Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta, if necessary. Taste and adjust salt and pepper, as needed. Serve with additional Parmesan, if desired.

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