By Shalini Kolluri
I used baby spinach here in order to get a milder tasting and soft pesto. The pesto can be made up to 1 day in advance. Store it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Refrigerate until ready to use.
I love to add in some toasted pine nuts to my pesto in order to add some crunch while eating my pasta. You could use any kind of pasta. However, I chose spinach fettuccine because it is visually appealing.
Pine nuts have been enjoyed since ancient times. Pine nuts are not actually nuts at all!! They are seeds of pine trees!
A few awesome reasons to include pine nuts in your food are..
- If you’re trying to lose weight, eating pine nuts may help. Research showed that fatty acids derived from pine nuts lead to the release of high amounts of cholecystokinin (CCK), an appetite-suppressing hormone.
- Pine nuts are also a good source of magnesium, low levels of which can lead to fatigue.
- They also contain a wealth of antioxidants, including vitamins A, B, C, D, and E.
I can not think of a better recipe that goes amazingly well with toasted pine nuts! Hope you like it!
1 lb spinach fettuccine
1/4 cup walnuts/pine nuts
4 cloves garlic (minced)
1/2 lb baby spinach (about 10 cups)
2 tablespoon olive oil
1/4 cup grated Parmesan
1/4 teaspoons chili flakes
tablespoon grated lemon zest
Cook the pasta according to the package directions. Drain and return it to the pot.
Meanwhile, in a food processor, pulse the pine nuts and garlic until chopped.Add the spinach, 1 table spoon oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.Puree until smooth.
In a skillet heat 1 table spoon oil and add in the chili flakes and a few pine nuts. Once the pine nuts are roasted add in the pesto and stir for 2 minutes.
Stir in the pasta and toss to combine. Sprinkle with the lemon zest. Serve with warm toasted bread.