⅔ cup walnuts, toasted

4 cups baby spinach

2 cups basil leaves

1 lemon, juiced and zested

½ tsp salt

1 cup water

1 lb whole-grain fusilli pasta (or other  

    whole-grain pasta of choice)

¼ cup shredded parmesan cheese (optional)

Black pepper to taste

Boil a large pot of salted water.

Combine walnuts, spinach, basil, lemon juice, zest, salt and water, and blend until smooth.

Add fusilli to boiling water.

Warm blender mixture in a sauté pan and add one ladle of hot water from the pasta (approximately ⅓ to ½ cup) and stir.

With a slotted spoon, place al dente pasta directly into the pesto sauce in the sauté pan.

Combine and continue cooking the pasta and sauce together until the pasta reaches desired consistency and the sauce adheres to pasta. (Add more pasta water if needed.)

Remove from heat and add parmesan cheese and fresh ground pepper to taste. Cheese may be omitted.

Recipe courtesy of chef and wellness coach Marie O’Brien, NBCHWC, of Real Food FiXx. For appointments and more information, call 914.450.8508, email [email protected] or visit RealFoodFixx.com.