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Whole Wheat Pesto Pasta

  • Author: Julie Andrews
  • Prep Time: 5-10 mins
  • Cook Time: 10-15 mins
  • Total Time: 15-25 mins
  • Yield: Serves 4 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Mediterranean


A simple pasta dish with whole wheat linguine, lemony basil and spinach pesto and Parmesan. 


  • 6 ounces whole wheat linguine
  • ½ cup fresh basil leaves
  • ½ cup fresh baby spinach
  • ¼ cup freshly shaved or shredded Parmesan + more for serving (optional)
  • Zest and juice of 1 medium lemon (about 3 tablespoons)
  • 3 tablespoons pine nuts, walnuts or almonds
  • 2 cloves garlic, peeled
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup olive oil


  1. Bring a large pot of water to a boil. Cook linguine according to package directions. Save ¼ cup pasta water; drain the remaining pasta water. Place cooked pasta back in the pot.
  2. While the pasta cooks, place the basil, spinach, Parmesan, lemon zest and juice, nuts, garlic, salt and black pepper in a small blender and puree, drizzling the olive oil in through the vegetable shoot until pesto-like consistency is achieved, scraping the sides as needed. Taste and adjust seasoning, if necessary.
  3. Add the pesto and the reserved pasta water to the pot with the linguine and bring to a very low simmer, tossing the linguine with tongs, until the pesto sauce has thickened.
  4. Serve linguine in bowls topped with additional Parmesan cheese, if desired.


Substitution Tip: For a vegan version, sub in nutritional yeast for Parmesan.


  • Serving Size: 1/4 of recipe
  • Calories: 397
  • Sugar: 2g
  • Sodium: 317mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 6mg

Keywords: Mediterranean, pasta, pesto, dinner, plant-based, vegetarian