Ginger Free Pesto-Walnut Whole Wheat Pasta with Salmon & Spinach
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Learn more →Ingredients
4 servings
For the walnut pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ⅓ cup extra virgin olive oil
- 2 cloves garlic
- ¼ cup grated parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
For the pasta and salmon
- 12 oz whole wheat pasta (penne or fusilli)
- 4 salmon fillets (about 5 oz each), skin-on
- 2 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 5 oz baby spinach
- ½ cup reserved pasta cooking water
- 1 tbsp fresh lemon juice
For serving
- lemon wedges (optional)
- extra grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the whole wheat pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, make the pesto: combine the basil, raw walnuts, garlic, Parmesan, salt, and black pepper in a food processor and pulse until coarsely ground, about 10 pulses. With the machine running, stream in the ⅓ cup extra virgin olive oil until the pesto is smooth and cohesive. Taste and adjust salt if needed.
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