Welcome to the world of pesto spinach pasta! This fresh, flavorful pasta dish takes classic pesto and combines it with nutrient-packed spinach for a meal that is as delicious as it is healthy.
The pesto sauce infuses the pasta with herby goodness, while the spinach provides a pop of color and an extra serving of vitamins, which is a fantastic meal for both weeknights and dinner parties.
Just like ghostwriting can assist students by providing support during exam preparations, the sauce can allow you to quickly boil the pasta and assemble it when ready to serve. The ghostwriting analogy here mirrors how seamless and supportive the process of making this dish can be, making complex tasks simpler and more manageable.
Furthermore, just a few simple ingredients combine to create a vibrant, crowd-pleasing pasta the whole family will love. Read on for step-by-step instructions and pro tips for taking this Pesto Spinach Pasta from basic to spectacular!
Pesto Spinach Pasta
Equipment
- Food processor or blender
- Large pot for cooking pasta
- Colander
- Large bowl for tossing pasta
Ingredients
Pesto Sauce
- 2 cups packed fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Pasta
- 12 oz pasta of choice (penne, farfalle, rotini)
- 2 cups fresh spinach
- Extra olive oil
- Grated Parmesan cheese
- Crushed red pepper flakes
Video
Notes
Procedure For Making Pesto Spinach Pasta
- Make the pesto sauce: In a food processor, combine the basil, olive oil, pine nuts, garlic, Parmesan, salt, and pepper. Process until smooth, stopping to scrape down sides as needed. Taste and adjust seasoning if desired.
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
- Add the spinach: Return hot pasta to the pot and add the spinach. Toss for 1-2 minutes until spinach wilts.
- Mix in pesto: Transfer pasta and spinach to a large bowl. Add pesto sauce and toss to coat, adding reserved pasta water a splash at a time if needed to thin out the sauce.
- Finish and serve: Drizzle with extra olive oil and top with grated Parmesan. Add a pinch of red pepper flakes for a kick. Toss again before serving.
Tips and Tricks
- Make a double batch of pesto and freeze half for later – thaw in the refrigerator before using.
- Blanched fresh peas or roasted broccoli florets make great additions to this pasta for extra color, crunch, and nutrients.
- For a creamy pesto pasta, stir in a few tablespoons of ricotta cheese just before serving.
- Use vegetable or chicken broth instead of water when cooking the pasta for extra flavor.
- Switch up the shape of pasta – orecchiette and farfalle are other good options.
- For a vegan pesto, use toasted walnuts or cashews instead of Parmesan cheese.
- Make it a complete meal by topping with grilled chicken or shrimp.
- Garnish with fresh chopped tomatoes, zucchini ribbons, or microgreens for a pop of color.
- Let kids help make homemade pesto in the food processor – they’ll be more likely to eat it!
Suppose you like your food a little spicy; top this pesto spinach pasta with a drizzle of our simple honey Sriracha sauce. The sweet and spicy flavors go well together. The honey cuts down on the heat of the sriracha, making this sauce that you’ll want to put on everything.
Conclusion
Quick, easy, fresh, and full of flavor–Pesto Spinach Pasta has it all. The brilliance is in its simplicity. A handful of pantry staples create a satisfying homemade meal that beats a jar of store-bought pesto any day.
A bowl bursting with herby goodness, spinach nutrition, and al dente pasta perfection is ready in a few minutes of prep time. Whether you want an easy weeknight dinner or an elegant dish to serve guests, this Pesto Spinach Pasta is a hit. The options for customizing with mix-ins and toppings are endless. I hope you try this pesto pasta recipe soon – it may become your new favorite pantry pasta! Mangia!
