Lunch: Spaghetti with Pistachio-Mint Pesto and Spinach Recipe | Myrecipes

Recipe by Maureen Callahan This meatless meal definitely doesn't skimp on flavor. With a bright and fresh spring pesto and lots of healthy spinach, getting your greens has never been so easy.

This recipe includes fertility superfoods such as:

Lemon, Spinach, Basil

Health and fertility benefits of Spaghetti with Pistachio-Mint Pesto and Spinach Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/3 cup packed fresh mint
1/3 cup packed fresh basil
1/3 cup packed fresh parsley
2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
2 small garlic cloves, coarsely chopped
1/4 cup shelled dry-roasted, unsalted pistachios
3/4 teaspoon salt, divided
5 tablespoons extra-virgin olive oil, divided
1/3 cup finely chopped shallots
4 cups unsalted vegetable stock
12 ounces whole-wheat spaghetti or linguine (such as Wild Oats)
1 (5-ounce) package fresh baby spinach, cut into 1/2-inch-thick strips
3 ounces Burrata cheese
1 1/2 tablespoons chopped shelled dry-roasted, unsalted pistachios
1/4 to 1/2 teaspoon crushed red pepper (optional)

Instructions

Combine first 7 ingredients in a mini chopper; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining 1/4 teaspoon salt, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally. Remove pan from heat. Stir in pesto and spinach. Divide pasta mixture among 6 shallow bowls; top evenly with Burrata, and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and crushed red pepper, if desired.

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