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Easy Wholegrain Pasta With Spinach Pesto

(Makes 4 hearty servings)
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 6
Author: Vaishali Honawar


  • 1 pound of wholegrain pasta (I mixed up half-boxes of penne and rotini. Use any small pasta here). Cook it in plenty of salted water per package instructions until al dente.
  • 1 cup olives , cut into rings or whichever way you want
  • 2 cups green beans , cooked (I used frozen ones pre-cut in 1-inch lengths and toss them into the boiling pasta water for the last five minutes that the pasta is cooking. They turn out just perfect.)
  • 3 tbsp roasted sunflower seeds
  • For the pesto:
  • 4 cups of baby spinach
  • 1/4 cup cashew nuts (substitute with walnuts, roasted sunflower or pumpkin seeds, pecans, or even the more traditional pine nuts)
  • 4 cloves of garlic , smashed
  • 1/4 cup extra virgin olive oil (use less if you want to, but I like my pasta with plenty of olive oil!)
  • 1 tbsp white miso (substitute with salt to taste if you don't have or want to use this)


  • Place all pesto ingredients in a food processor and process until everything's broken down into a rough paste
  • Place the pesto and pasta in a bowl, and add all the veggies and sunflower seeds. Check salt. Mix together thoroughly and serve.