Let me introduce you to a healthy pesto sauce made out of fresh spinach, walnuts and extra-virgin, unfiltered olive oil. Wait, I am not done yet! :) And now try to imagine how this beautiful pesto tastes with some pasta. I bet your kids will love it too!
Every now and then, I like to try out a new recipe or to add a new twist to an old one. So two days ago I realized that I hadn’t had pasta in quite some time. Having already this pesto in mind to try it out, I said why not, especially given that Wednesday evening I am heading to the gym.
Don’t get me wrong, I am not eating a large meal immediately before any kind of exercise because your body will try to digest it which takes energy. However, I still like to take my portion of carbohydrates on the workout day but about 3 hours before working out.
Spinach and walnuts are two of those ten items I always have in my pantry. If you are a new reader, then you should check out the article I wrote on this topic, called 10 Items Always in my Pantry.
Basically I’ve been having a few walnuts every single day for years as they are rich in omega-3 fatty acids and antioxidants, which makes them a great tool in fighting back free radicals. They are also rich in vitamins B and E, helping your skin combat the effect of free-radical damage and signs of ageing.
Although I consider that a beautiful mind is more important than looks, I am still a girl and never wanna get wrinkly. NEVER! ;)
If you don’t have spinach and walnuts at hand, you can make it with kale and pine nuts. That’s definitely not a cheaper version. I also used red pepper flakes as I like all my sauces to be a little spicy.
By also adding lemon or lime, a few basil leaves and a splash of maple syrup or honey if your like, you give it a whole new texture and flavor.
This pasta recipe is light, nutritious and so quick to make thanks to this easy-peasy pesto. Et Voilà – such a delicious vegan lunch with spinach, walnuts and whole wheat pasta – quick to make and very healthy. Do you want a bonus? I think your kids will love it too. Its green color looks really cool and vibrant. It’s a fun way to incorporate spinach in their diet.
By the way, this pesto is not just for pasta. You can also use is as a full-flavored dip next to some homemade potato chips or simply spread it on bread or wraps and to make yesterday’s leftovers a little bit more exciting. Or you could just serve it with an egg sunny side up. Mmmmm, that might actually be a great idea! (I will definitely try it out.)
As you can see, there are many possibilities. Just try one and let me know how you like it! I would love to hear what you think!
- – 3 cups spinach (about 1 small bunch)
- – ¾ cup walnuts
- – ½ lemon
- – 1 tbsp extra-virgin olive oil
- – 1 tsp maple syrup or honey if you like (optional)
- – 1 tsp red pepper flakes (optional)
- – a few leaves of fresh basil (optional)
- – sea salt and pepper
- – ½ package Tagliolina ai Funghi Porcini (wheat pasta)
- First, cook the pasta: bring a large saucepan with salted water to boil. Add a splash of olive oil and the pasta and cook until it’s al dente, according to package directions (for mine, it was about 8 minutes).
- Meanwhile, make the pesto. In a food processor, add the spinach, walnuts, the juice of half a lemon, red pepper flakes, salt and pepper and a splash maple syrup (or honey). Turn on the food processor and drizzle in the olive oil. Process until the pesto reaches your desired consistency. If it’s too thick, you can thin it out a bit with still water. Adjust to your taste.
Get creative, use the ingredients you have at hand but make sure you “cook it fit”.
If you want to read more about Omega-3, here is the link The Nutrition Source.