Looking for a quick, vibrant, and delicious meal that breaks from the ordinary? This Spinach Pesto Pasta is your answer. Ready in just 15 minutes, it’s a budget-friendly and healthy twist on the classic basil pesto.
Packed with fresh spinach, toasted nuts, and savory Parmesan, this recipe transforms simple ingredients into an elegant and satisfying dish perfect for a busy weeknight dinner or a casual weekend lunch. Its beautiful green hue and fresh, zesty flavor are sure to impress everyone at the table.
Table of Contents
Ingredients
Here is a simple list of ingredients you will need to prepare this delicious meal.
- 1 lb (450g) pasta of your choice (e.g., penne, fusilli, or spaghetti)
- 4 cups fresh spinach
- 1 cup fresh basil leaves (optional, for a classic pesto flavor)
- 1/2 cup toasted pine nuts (walnuts or almonds also work well)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2-3 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
How to cook Spinach Pesto Pasta?
Follow these simple steps to create a perfect plate of spinach pesto pasta.
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water.
Step 2: Toast the Nuts
While the pasta is cooking, place the pine nuts in a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are lightly golden and fragrant. Set aside.
Step 3: Combine Pesto Ingredients
In the bowl of a food processor, combine the fresh spinach, basil (if using), toasted pine nuts, grated Parmesan cheese, and garlic cloves.
Step 4: Blend the Pesto
Pulse the ingredients a few times until they are roughly chopped. Then, with the processor running on low, slowly stream in the extra virgin olive oil until the pesto is smooth and emulsified.
Step 5: Season
Add the lemon juice, a pinch of salt, and a few grinds of black pepper. Pulse once more to combine. Taste and adjust seasoning if necessary.
Step 6: Combine and Serve
In a large serving bowl, add the drained pasta and top with the spinach pesto. Toss to combine, adding the reserved pasta water one tablespoon at a time until the sauce reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.
Answering Your Top Questions
Can I make this recipe nut-free?
Absolutely! For a nut-free version, you can substitute the pine nuts with an equal amount of toasted sunflower seeds or pumpkin seeds. The flavor will be slightly different but still delicious.
How do I store leftover spinach pesto?
Store any leftover pesto in an airtight container in the refrigerator for up to 5 days. To prevent it from browning, you can pour a thin layer of olive oil over the top before sealing the container.
Can I use frozen spinach instead of fresh?
Yes, you can. Make sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before adding it to the food processor. You will need about 1 cup of thawed, squeezed spinach.
What kind of pasta works best for this dish?
This pesto is very versatile! Shapes with plenty of nooks and crannies like fusilli, rotini, or penne are great for catching the sauce. However, classic long pastas like spaghetti or fettuccine also work beautifully.
Pro Tips & Variations
- Add Some Heat: For a spicy kick, add a pinch of red pepper flakes to the pesto along with the salt and pepper.
- Make it Creamy: For a richer, creamier sauce, stir in 2-3 tablespoons of heavy cream, cream cheese, or Greek yogurt into the finished pasta.
- Boost the Protein: This pasta is a great base for added protein. Toss in some grilled chicken, shrimp, or a can of drained chickpeas to make it a more substantial meal.
- Add More Veggies: Feel free to add other sautéed vegetables like mushrooms, zucchini, or cherry tomatoes for extra flavor and nutrients.
