1/4 tsp fresh ground black pepper, plus additional to taste
1 1/2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
8 oz whole-wheat farfalle (TRY:
Hodgson Mill Whole Wheat Bow Tie Pasta)
2 cups grape tomatoes, halved
9 oz frozen artichoke hearts, thawed and quartered
Sea salt, to taste
Bring a large pot of water to a boil.
Meanwhile, prepare pesto: To a food processor, add basil, mint, walnuts, Parmesan and 1/4 tsp pepper. Pulse until roughly chopped, five to seven times, scraping down bowl as needed. Add oil and lemon juice and process for 10 to 15 seconds or until a thick, slightly chunky pesto forms.
(NOTE: Try to not process to a smooth paste, keep it slightly chunky.)
To boiling water, add pasta and cook al dente according to package directions.
Before draining pasta, ladle about 1/2 cup cooking water into a heat-proof measuring cup and set aside. Return drained pasta to pot and add tomatoes, artichokes and pesto.
Place on low heat and stir to combine.
If more moisture is desired, add reserved pasta cooking water 1 tbsp at a time to achieve desired texture.
Heat until vegetables are heated through, about 2 minutes.
Walnut pesto with pungent ginger and fragrant fresh basil is the hero that brings this dish together. Walnuts have the highest concentration of antioxidants among nuts, while also containing essential fatty acids, so keep them on hand and snack on them often! In this dish, spaghetti squash is a carotenoid-rich stand-in for pasta, while protein-packed shrimp is among the seafood picks with the least amount of mercury.
We’re always on the lookout for fresh new ways to enjoy kale, and this twist on pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed lasagna as a fun, nutrient-rich alternative to tomato sauce.
Melded with one pound of whole-wheat linguine, our pesto recipe provides a filling meal without the fat of traditional, heavier pestos. The vibrant green translates into ample chlorophyll, which helps trigger hemoglobin and red blood cell production.