Whole-Wheat Pasta With Pumpkin-Seed And Spinach Pesto

112 faves | 2 recommends
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Whole Living


I subbed Swiss chard for the spinach and topped it with some sautéed veggies, delicious!
Carolyn Drum   •  2 Jul   •  Report
taste so good
bdfd5f4065a5   •  29 Feb   •  Report
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1 pound dried whole-wheat fusilli pasta

1 cup hulled pumpkin seeds, toasted

1/2 cup fresh flat-leaf parsley

1/4 cup coarsely chopped fresh chives

1/4 cup extra-virgin olive oil

1 garlic clove

1 3/4 teaspoon coarse salt

1 teaspoon finely grated lemon zest

2 1/2 ounces baby spinach, packed (2 1/2 cups)

Freshly ground pepper

3/4 cup part-skim ricotta cheese, for serving

Tomatoes, cut into wedges, for serving (optional)

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