Whole Wheat Penne with Spinach Herb Pesto

Ingredients

• 2 tbsps grated parmesan cheeseNutrition
• 2 oz goats cheeseNutrition
• 1 dash ground black pepperNutrition
• 20 leaves basilNutrition
• 1 dash sea saltNutrition
• 2 tbsps olive oilNutrition
• 1 wedge yields lemon juiceNutrition
• 1 tsp lemon zestNutrition
• 3 cloves garlicNutrition
• 1/2 cup parsleyNutrition
• 3 cups baby spinach leavesNutrition
• 1/2 cup pignoli nutsNutrition
• 1/2 cup waterNutrition
• 16 oz whole wheat penneNutrition

Directions

1. 1Bring pot of water to boil for pasta.
2. 2In a small skillet lightly toast pignoli (pine) nuts over low flame, watching and shaking pan so not to burn; put aside to cool.
3. 3Mince garlic cloves in food processor; add spinach leaves, parsley, basil, lemon zest, squeeze of lemon juice, parmesan cheese, goats cheese (garlic and herb), and cooled pignoli nuts; process until well minced; add olive oil and continue processing until smooth. Add salt and pepper to taste; set aside.
4. 4Salt boiling water and add pasta, cook according to package directions; drain and set aside, reserving about 1/2 cup of pasta water.
5. 5Scrape sauce from processor into serving bowl; add hot pasta, mixing well; add reserved cooking water a little at a time until desired consistency is reached.
6. 6Top pasta dish with fresh grated parmesan and diced roasted red pepper for garnish; serve and enjoy!

Nutrition per serving

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