Nov 10, 2015 10:00 AM

Author: Cancer Learning Center


  • 1 pound whole grain penne pasta
  • 1 cup packed fresh basil
  • 1 cup packed dark greens (spinach, kale, chard)
  • 1/4 cup toasted walnuts or pine nuts
  • 1/4 cup Parmigiano-Reggiano
  • 1 clove garlic
  • Extra-virgin olive oil
  • Salt and pepper to taste

Cook pasta according to box directions.

While pasta is cooking, place basil, dark greens, nuts, and Parmigiano-Reggiano in food processor. Pulse four to five times to break down ingredients. Drizzle a bit of olive oil into food processor and pulse. Slowly drizzle remaining oil into processor until smooth paste forms. Add salt and pepper to taste.

Fold pesto into warm or cooled pasta. Serve.

Recipe courtesy Harmons Grocery. Learn about the Cancer-Fighting Foods Shopping List created by HCI and Harmons. 


Cancer Learning Center

Huntsman Cancer Institute
cancerinfo@hci.utah.edu

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