Reprinted from The Blood Type Diet Website (www.dadamo.com)

Spinach Pesto Pasta
3 votes


Description:

This is my version of a Dr. Weil's recipe. The original can be found on his site. I changed the Parmesan to feta, and added it to the sauce, instead of sprinkling on later. Therefore, the feta can be left out, for O's. The entire recipe is probably best suited to A's, but the sauce is yummy on baked veges as well.

Best Used By Blood Types:
  • Type A (6 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (6 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (4 beneficials)
Category:
  • Side Dish
Ingredients:

    Spinach Pesto Sauce

  • 1 bag (approx. 350g) fresh spinach
  • 1/2 cup fresh basil leaves (packed) or sprinkling dried basil
  • 1 Tablespoon extra virgin olive oil
  • 4 garlic cloves, pressed
  • 1 Tablespoon pine nuts (optional)
  • 1/2 teaspoon sea salt
  • 1-2 ounces sliced feta or Parmesan cheese (optional)

    Other Ingredients

  • 1 packet rice or soy pasta (or other allowed pasta)
  • chopped soy sausage
  • assorted salad vegetables
How to make it:
  1. Cook pasta as directed.
  2. While pasta is cooking prepare sauce.
  3. Wash and stem fresh spinach.
  4. Place in a large stainless-steel pot with no extra water & cook covered over medium-high heat until spinach starts to steam.
  5. Remove lid and toss spinach until leaves are wilted & bright green.
  6. Do not overcook.
  7. Drain off excess water then place spinach in food processor with other ingredients and Puree thoroughly.
  8. Drain pasta.
  9. Place in a large bowl and toss with spinach pesto sauce.
  10. Add soy sausage & vegetables.
  11. Serve warm or cold.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Spinach/Spinach Juice2 ,3 B B N N N N B B
Olive Oil1 ,2 B B B B B B B B
Basil2 N N N N N N N B
Sea Salt2 N N N N N N N N


BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pine Nut (Pignola)2 ,3 N N N N A A N N

Bean/Legume Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tofu (Soy Cake)1 ,2 ,3 B N B N A A N A

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour2 ,3 B N B B B B N N
Soy Flour/Bread2 ,3 B N B A N A N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Parmesan Cheese2 A A A A N A A A
Feta Cheese- N N B B B B N A

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 05, 2007 at 08:17 PM By: Rodney
    • Revised Oct 18, 2007 at 11:58 AM By: Don