Category: Lunch and Dinner

Nutty Pesto

  • 1/2 cup chopped walnuts
  • 1 clove garlic, coarsely chopped
  • 1/2 green jalapeno pepper, stemmed and coarsely chopped (optional)
  • 1 cup (4 ounces) Asiago cheese, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large handfuls of baby spinach
  • 2 large handfuls of arugula
  • 1/4 cup extra-virgin olive oil
  • ½ box whole wheat fusilli pasta
  • 1 cup frozen green peas, thawed
  • ¼ cup Asiago cheese, shredded for garish

For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil until you reach your desired consistency.

Cook the pasta until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed, add frozen peas and toss. Season with salt and pepper, sprinkle Asiago cheese and enjoy!


I always make more then enough pesto. Save in a Tupperware and enjoy on sandwiches or freeze in ice cube trays and pop out for later use! One cube is enough for a small pasta dish!