Spinach Parsley Pesto Penne

Whole wheat Penne w/ Spinach Parsley Pesto.

Another simple under 10 min tasty recipe with healthy ingredients! I can never get enough of pesto given the fact that it is such a flexible recipe, versatile and accommodating. I guess its very hard to get it wrong. And not the forget the bright green color that is so refreshing to the eyes.

I love spinach in almost anything and everything - juices, smoothies, salads, sandwiches, soups and now pesto. 1 cup of raw spinach packs 56% of daily Vitamin A value, 14% vitamin C, 6% magnesium and plenty of other essential nutrients in just 7 Calories. What can beat that? It indeed is one of the healthiest foods easily available all year round. 
Similarly, Parsley packs a good dose of anti-oxidants. The herb is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. 100 g fresh herb provides 554 mg or 12% of daily-required levels of potassium. Potassium is the chief component of cell and body fluids that helps control heart rate and blood pressure by countering the effects of sodium. It is perhaps the richest of the entire herb source for vitamin K. Vitamin K has been found to have the potential role in bone health by promoting osteotrophic activity in the bones.

Recipe
1/2 cup Penne pasta, whole wheat or whole grain (cook as per box instructions)
1 cup Spinach, washed
1/4 cup Italian parsley
1/4 cup Parmesan or Parmigiano-Reggiano, shredded
1 or 2 garlic cloves
1/4 cup EVOO
1/4 cup walnuts
salt & pepper to taste

• Cook the pasta in rolling boiling water for the time printed on the box until it is 'al-dente'
• Meanwhile, in a food processor, mix all the other ingredients to make a smooth paste.
• Strain the pasta when done and in a bowl mix well with the pesto.

TIPS: 

• Always reserve some pasta water to thin the sauce later, if required. It not only saves from adding excess oil in the sauce but also adds lots of flavor as its seasoned with salt and pepper and has all the starch from the pasta.
• While making any kind of pesto, always drizzle olive oil slowly at the end with machine running. Over processing good quality EVOO and turn it bitter in no time.