Spinach Pesto Pasta

Ingredients

• 250g (9 oz) fresh spinach leaves 250g (9 oz) fresh spinach leaves
• 2 cloves of garlic 2 cloves of garlic
• 50g (1/2 cup) pine nuts 50g (1/2 cup) pine nuts
• 50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese
• 120ml (1/2 cup) extra virgin olive oil 120ml (1/2 cup) extra virgin olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 350g (12 oz) pasta of your choice 350g (12 oz) pasta of your choice

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. 2.
   In the meantime, blanch the spinach leaves in boiling water for 1 minute, then transfer them to a bowl of ice water to cool. Drain well.
3. 3.
   In a food processor, combine the blanched spinach, garlic cloves, pine nuts, Parmesan cheese, and a pinch of salt and pepper. Pulse until well combined.
4. 4.
   With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto sauce.
5. 5.
   Once the pasta is cooked, drain it and return it to the pot. Add the spinach pesto sauce and toss until the pasta is evenly coated.
6. 6.
   Serve the Spinach Pesto Pasta hot, garnished with additional grated Parmesan cheese if desired.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color and prevent it from becoming overcooked.
• Pine nuts — Toasting the pine nuts before adding them to the pesto will enhance their flavor and add a pleasant crunch.

Tips & Tricks

• For a lighter version, you can substitute some of the olive oil with vegetable broth.
• Feel free to add a squeeze of lemon juice to the pesto for a tangy twist.
• If you prefer a smoother pesto, you can blanch the spinach for a longer time or sauté it briefly before blending.
• Experiment with different types of pasta shapes to add variety to the dish.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Spinach Pesto Pasta as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the pasta with a sprinkle of freshly grated Parmesan cheese and a few pine nuts for an elegant touch. Serve it on a white or colorful plate to highlight the vibrant green color of the pesto.