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Ingredients:

1 (16-oz) box whole-wheat penne pasta

1½ cups chopped walnuts

2 cups fresh basil leaves

2 cups baby spinach

1½ cups freshly grated Parmesan cheese

¼ teaspoon crushed red pepper

5 garlic cloves

1 teaspoon kosher salt

1 cup extra virgin olive oil

2 pints grape tomatoes, cut in half

 

Directions:

Cook pasta according to package directions. Cook nuts in a nonstick skillet over medium-low heat until toasted and fragrant; let cool. Process basil, spinach, ½ cup cheese, nuts, red pepper, garlic, salt and 1 teaspoon oil in a food processor until pureed. With processor running, slowly pour remaining oil through food chute, processing until smooth. Toss together pasta, tomatoes and half of pesto; top with remaining 1 cup cheese. (Reserve remaining half of pesto for another meal. Spoon into a small bowl, and place plastic wrap directly on pesto.) Serve immediately.

 

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