Spinach Pesto Pasta
Easy spinach pesto pasta is vibrantly colored and boldly flavored. Spinach blends with fresh basil, lemon, extra-virgin olive oil, parmesan cheese, garlic, and walnuts for a hearty, nutritious sauce. This 20-minute recipe is perfect for a weeknight dinner.
Equipment
Ingredients
- 8 oz fusilli pasta
- 5 oz baby spinach
- 2 oz basil leaves
- ¼ cup walnuts
- ¼ cup grated parmesan cheese plus more for garnish
- ¼ cup extra-virgin olive oil
- 2 cloves garlic peeled and roughly chopped
- 1½ tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes optional
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil over medium-high heat. Once boiling, generously season the water with salt. Add the pasta and cook according to the package instructions until al dente.
- Place the spinach, basil, walnuts, garlic, parmesan cheese, lemon juice, lemon zest, salt, black pepper, red pepper flakes, and 2 tablespoon of extra-virgin olive oil into a food processor. Blend until almost smooth. Scrape down the sides with a rubber spatula. With the processor on low, drizzle in the remaining olive oil and blend until the pesto is smooth and completely incorporated.
- Transfer the pesto to a large bowl. Pour the hot pasta into the bowl with pesto and toss until all of the noodles are coated. Serve immediately with additional parmesan cheese.
Notes
For creamy pesto pasta, reserve some of the starchy pasta water before draining the pasta.
Nutrition
Calories: 419kcalCarbohydrates: 47gProtein: 12gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 5mgSodium: 434mgPotassium: 425mgFiber: 3gSugar: 2gVitamin A: 4146IUVitamin C: 16mgCalcium: 139mgIron: 3mg
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!