I know, I know...pesto pasta is so tired. The classic basil and pine nut version is, but this is different -- I swear. The parsley, which is cheap and easy to come by, reminds me of cut grass in the summertime, and the walnuts add such a great richness. The spinach, which gives some heft to the pesto, also adds an earthy note to the dish. The proof is in the flavor, and you'll just have to try it to fully believe what I'm telling you. (Make this dish vegan by leaving off the delicious crumbled goat feta.)
Parsley + Spinach + Walnut Pesto
1 cup blanched spinach (about 4 cups fresh)
2 cups fresh parsley
1 clove garlic
juice from 1 lemon
1 cup walnuts (toasted)
1/4 cup olive oil
salt
pepper
1 cup pasta water
Cook pasta in plenty of salted water. Reserve 1 1/2 cups of the pasta water for a later use. Place spinach, parsley, garlic, lemon zest, walnuts, olive oil, salt, and pepper into the food processor. Pulse until everything is incorporated into a bright green paste. Once the pasta is cooked, drain water off and add the pesto to the pasta. Add enough reserved pasta water (about a cup) to the mixture to create a sauce.
3 roma tomatoes (peeled, diced)
2 tablespoon olive oil
2 tablespoons champagne vinegar
pinch of sugar
4 basil leaves (minced)
salt
black pepper
2 ounces goat feta (optional)
Combine all ingredients -- save for the feta -- and allow it to marinate for a few minutes. Top portions of pesto pasta with tomatoes and crumbled goat feta.
