![Spinach Pesto Pasta](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/spinach-pesto-pasta--76f48bcc-28d2-4bd1-97a7-cf1668ce99f3.png)
Recipe
Spinach Pesto Pasta
Verdant Delight: Spinach Pesto Pasta
4.8 out of 5
Indulge in the vibrant flavors of Italian cuisine with this Spinach Pesto Pasta recipe. Made with fresh spinach, aromatic herbs, and creamy Parmesan cheese, this dish is a delightful twist on the classic Genovese recipe.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free (if using gluten-free pasta), Nut-free (if pine nuts are omitted or substituted)
Allergens
Dairy (Parmesan cheese), Nuts (pine nuts)
Not suitable for
Vegan, Dairy-free
Ingredients
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250g (9 oz) fresh spinach leaves 250g (9 oz) fresh spinach leaves
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2 cloves of garlic 2 cloves of garlic
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50g (1/2 cup) pine nuts 50g (1/2 cup) pine nuts
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50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese
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120ml (1/2 cup) extra virgin olive oil 120ml (1/2 cup) extra virgin olive oil
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
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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.
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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.
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4.With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto sauce.
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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.
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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.
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