Spinach Pesto Pasta

Name: Spinach Pesto Pasta
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 4 cups Spinach, Fresh; 1/2 cups Pecorino Cheese, Grated; 1/4 cups Walnuts; 1 clove of Garlic, Minced; 4 tbsp Olive Oil; 1 cup Basil, Fresh; Some Salt; 8oz Pasta; Some Pepper (Black)

This spinach pesto pasta is a fresh, nutty, and savory dish with a bright green sauce made from spinach, basil, pecorino, and walnuts. The pesto comes together quickly in a processor, then is gently warmed and tossed with hot pasta for an easy weeknight meal. Finish with a little extra cheese, olive oil, and black pepper for a simple but flavorful plate.

This spinach pesto pasta is a fresh, nutty, and savory dish with a bright green sauce made from spinach, basil, pecorino, and waln... Show more

By Borti Pasta · Original recipe

Health Grade

C+

· Balanced

Time

20 min

Price

3,16 €

Calories

1049 kcal

quick

easy

high protein

low sugar

Method

Wash the greens

Rinse the Spinach and Basil well under cold water, then dry them thoroughly. If the spinach has thick tough stems, pull off any especially woody ends. Patting the leaves dry helps the pesto blend up creamy instead of watery.

Mince the garlic

Peel the Garlic and mince it finely so it blends smoothly into the sauce. If you prefer a gentler garlic flavor, mince it extra fine rather than leaving larger pieces.

Boil the pasta

Bring a large pot of water to a full boil over high heat. Season the water generously with Salt, then add the Pasta and stir right away so it does not stick. Cook according to the package directions until al dente, tender but still with a little bite.

Blend the pesto

While the pasta cooks, add the washed spinach, Pecorino Cheese, Walnuts, the minced garlic, basil, Olive Oil, and a small pinch of salt to a food processor or blender. Blend until the mixture is smooth, thick, and spreadable, stopping to scrape down the sides as needed so everything blends evenly.

Warm the pesto

Set a large pan over low heat and add the pesto. Warm it gently for 1 to 2 minutes, stirring often, just until it is heated through. Keep the heat low so the cheese stays smooth and the greens keep their bright color.

Drain and toss

Drain the pasta, reserving a small splash of the cooking water first. Add the hot pasta to the pan with the warm pesto and toss well until every piece is evenly coated. If the sauce looks too thick, add a little reserved pasta water and toss again until glossy and silky.

Serve the pasta

Divide the pasta between bowls and finish with a little extra pecorino, a light drizzle of olive oil, and freshly ground Black Pepper. Serve right away while the pasta is hot and the pesto is at its brightest.