Spinach-Basil Pesto Whole-Wheat Spaghetti
A vibrant pesto blended from spinach, basil, walnuts and Parmesan, tossed with whole-wheat spaghetti, cherry tomatoes and white beans.
Classic basil pesto is wonderful, but basil can be pricey and wilts fast. Blending it half and half with baby spinach makes a sauce that is just as green and fragrant, a little milder, and easier on the budget. Walnuts stand in for pine nuts and give a rich, toasty depth.
We toss the pesto with hearty whole-wheat spaghetti, which holds up well to the bold sauce, plus burst cherry tomatoes and creamy cannellini beans. A splash of the starchy pasta water is the key to a silky coating that clings to every strand.
Spinach-Basil Pesto Whole-Wheat Spaghetti
Ingredients
- 12 oz whole-wheat spaghetti
- 2 packed cups baby spinach
- 1 packed cup fresh basil leaves
- 1/3 cup walnuts, toasted
- 1/2 cup finely grated Parmesan, plus more for serving
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil (for tomatoes)
- 1 1/2 cups cherry tomatoes
- 1 can (15 oz) cannellini beans, rinsed and drained
- Red pepper flakes, for serving
Method
- Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
- Meanwhile, add the spinach, basil, walnuts, Parmesan, garlic, lemon juice and salt to a food processor. Pulse until finely chopped.
- With the motor running, stream in the 1/3 cup olive oil and blend until fairly smooth. Taste and adjust the salt.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the tomatoes and cook for 4 to 5 minutes, until they blister and begin to burst.
- Add the beans to the skillet and warm for 1 minute.
- Add the drained spaghetti, the pesto and 1/3 cup of the reserved pasta water. Toss over low heat until the pasta is glossy and coated, adding more water as needed.
- Serve with extra Parmesan and a pinch of red pepper flakes.
Kitchen notes
- Do not heat the pesto directly in the pan for long; high heat dulls its color and flavor.
- Freeze leftover pesto in ice cube trays for quick future dinners.
- Swap walnuts for sunflower seeds to make it nut-free.
Ways to vary it
This recipe is easy to adapt to the season. In spring, add blanched asparagus and peas. In summer, stir in grilled zucchini. In fall, roast some cubes of butternut squash and toss them in with the beans. The pesto ties them all together.
Keeping & reheating
Leftover pasta keeps for 3 days in the fridge. Reheat gently with a splash of water. Fresh pesto keeps for 5 days with a thin layer of oil on top, or 3 months frozen.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
