Broccolini Pasta with Arugula Pesto

This flavorful vegetarian pasta with broccolini and spinach is tossed in a vibrant arugula pesto sauce and topped with feta cheese and walnuts.

Prep Time15

Cook Time15

Total Time30

Course: main dish

Cuisine: American

Keyword: pasta with broccolini, vegetarian pasta

Servings:

Calories: 496kcal

Author: Jovita | Yummy Addiction

1 lb. (450g) whole wheat spaghetti
1 lb. (450g) broccolini , split the bigger pieces of broccolini in half lengthwise
2 tablespoons (30ml) olive oil
2 cloves garlic , minced
12 oz. (340g) spinach
1 cup (150g) feta cheese , crumbled
1/2 cup (50g) walnuts , toasted and chopped coarsely
salt and pepper , to taste

Make Pesto. In a food processor, pulse the arugula, basil leaves, walnuts, garlic cloves, lemon zest, Parmesan cheese, and 1 tablespoon of olive oil together until roughly chopped.
With the food processor still running, slowly drizzle in the remaining 7 tablespoons of olive oil until it is completely combined. Pause the food processor and scrape down the sides, then pulse again until the mixture is smooth. Season with salt and pepper, to taste. Set aside.
Pasta. Bring a large pot of salted water to the boil. Cook pasta for 10 minutes or until almost tender, adding broccolini in last 2 minutes of cooking. Drain well; reserve 1/2 cup of cooking water.
Heat olive oil in a large pan or wok over medium heat. Cook garlic and spinach, stirring occasionally, for 2 minutes or until just wilted. Add the cooked pasta, broccolini, arugula pesto, and reserved cooking water and toss to combine everything together. Season with salt and pepper, to taste.
Serve the pasta topped with feta cheese and walnuts.