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Whole Wheat Macaroni with Spinach Pecan Pesto
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Description
A delicious and healthy whole wheat macaroni with spinach and pecan pesto!
Ingredients
- 1 pound Whole Wheat Macaroni
- ¼ cups Pecans
- 2 cups Baby Spinach Leaves
- 2 cloves Garlic
- ⅓ cups Extra Virgin Olive Oil
- ⅓ cups Grated Parmesan Cheese
- 1 teaspoon Salt
- ½ teaspoons Pepper
Preparation
Boil the macaroni according to package instructions and keep aside.
In a pan, toast the pecans on low heat until they’re nicely toasted. Turn off the heat and allow to cool.
In a processor, combine the spinach, toasted pecans and garlic and pulse. With the machine running, gradually add the olive oil until the mixture is creamy.
Transfer into a bowl and add Parmesan cheese. Season with salt and pepper.
Toss the macaroni with the pesto and serve warm or cold.
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