Easy Spinach Pesto Pasta (20-Minute Recipe)

This vibrant creamy Spinach Pesto Pasta is made with fresh baby spinach, parmesan cheese, and garlic, and ready in 20 minutes. Tossing the hot noodles with the bright green sauce creates a beautifully coated dish that smells incredible. I rely on this quick meal on busy weeknights.

Why This Classic Works

I always struggled with traditional basil pesto turning brown too quickly before serving. Adding a hearty handful of spinach solves this problem completely by locking in that bright green hue.

I learned that the spinach also adds a mild flavor that balances the sharp garlic and salty cheese perfectly. This simple tweak creates a sauce that stays vibrant even when saved for lunch the next day.

Spinach Pesto Pasta Ingredients

• 1 lb dried pasta (penne or fusilli)
• 3 cups fresh baby spinach, packed
• 1 cup fresh basil leaves, packed
• 1/3 cup pine nuts or walnuts
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Spinach Pesto Pasta

1. Boil The Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve one cup of pasta water before draining.
2. Blend The Greens: Place the spinach, basil, pine nuts, parmesan, garlic, salt, and pepper into a food processor. Pulse a few times to roughly chop the ingredients.
3. Drizzle The Oil: Turn the food processor on low and slowly drizzle the olive oil through the top opening until the pesto becomes smooth and emulsified.
4. Coat The Noodles: Toss the warm drained pasta with the fresh pesto in a large serving bowl. Add splashes of reserved pasta water as needed to create a silky sauce.

Recipe Tips

• Toast the nuts: Lightly toasting the pine nuts or walnuts in a dry skillet brings out deeper, nuttier flavors before blending.
• Save the pasta water: The starchy cooking water is crucial for thinning the pesto without diluting the flavor, making it cling better to the noodles.
• Cool slightly before tossing: If the pasta is boiling hot, it can cook the fresh basil and alter the vibrant color of your sauce.

What To Serve With Spinach Pesto Pasta

This vibrant pasta pairs wonderfully with a simple garlic bread to soak up any extra sauce. For a larger meal, serve it alongside grilled chicken breast or a light tomato and mozzarella salad.

How To Store

Store any leftover pasta in an airtight container in the fridge for up to 3 days. The pesto sauce itself can be frozen in ice cube trays for up to 3 months for easy future meals.

FAQs

Can I use frozen spinach instead of fresh?

No, frozen spinach holds too much water and will make the pesto runny. Fresh baby spinach is required for the correct texture and vibrant color.

What can I substitute for pine nuts?

Walnuts are an excellent and affordable substitute for pine nuts. You can also use almonds or even sunflower seeds for a nut-free option.

Why is my pesto bitter?

Using old olive oil or blending the oil too vigorously can cause a bitter taste. Always use fresh extra virgin olive oil and pulse gently.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 380mg
• Total Carbohydrate: 52g
• Protein: 14g

Spinach Pesto Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Spinach Pesto Pasta is a vibrant, creamy dish packed with fresh baby spinach, sharp parmesan, and toasted pine nuts, ready in just 20 minutes. This quick weeknight dinner provides a bright, herbaceous sauce that easily coats every noodle perfectly.

Ingredients

• 1 lb dried pasta (penne or fusilli)

• 3 cups fresh baby spinach, packed

• 1 cup fresh basil leaves, packed

• 1/3 cup pine nuts or walnuts

• 1/2 cup grated parmesan cheese

• 2 cloves garlic, peeled

• 1/2 cup extra virgin olive oil

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve one cup of pasta water before draining.
• 2. Blend The Greens: Place the spinach, basil, pine nuts, parmesan, garlic, salt, and pepper into a food processor. Pulse a few times to roughly chop the ingredients.
• 3. Drizzle The Oil: Turn the food processor on low and slowly drizzle the olive oil through the top opening until the pesto becomes smooth and emulsified.
• 4. Coat The Noodles: Toss the warm drained pasta with the fresh pesto in a large serving bowl. Add splashes of reserved pasta water as needed to create a silky sauce.