spinach pesto pasta recipe
The Best spinach pesto pasta recipe
I have been making this spinach pesto pasta recipe for years and it is one of those meals that always gets a happy reaction from my family. The kids love the bright green color and the rich nutty flavor and I love that I can get them to eat a big serving of greens without any fuss. It is a perfect weeknight dinner because it comes together quickly but feels special enough for a weekend meal with friends.
The best part is that you can use fresh or frozen spinach so it works with whatever you have on hand. This recipe is a great way to add more vegetables to your diet in a delicious way. Spinach is packed with iron and vitamins and when you blend it into a pesto you get all those nutrients along with healthy fats from olive oil and nuts.
I often make a double batch and keep some in the fridge for quick lunches or to toss with roasted vegetables. The pesto also freezes well so you can have a taste of summer even in the middle of winter. The technique for making spinach pesto is simple but there are a few tricks to get the best flavor.
You want to blanch the spinach first to keep that vibrant green color and then shock it in ice water to stop the cooking. This step takes just a few minutes but makes a big difference in the final dish. Then you just blend everything together with garlic Parmesan and pine nuts or walnuts if you prefer a more budget friendly option.
The result is a creamy sauce that coats every strand of pasta perfectly. I love how versatile this dish is for different occasions. It works as a quick lunch on a busy day or as a side dish for a barbecue or potluck.
You can serve it warm or at room temperature and it pairs well with grilled chicken or shrimp if you want to add protein. My family especially enjoys it on warm evenings when we eat outside on the patio. It is one of those recipes that always feels right no matter the season or the event.
Spinach Pesto Pasta
This spinach pesto pasta is a vibrant and nutritious twist on classic pesto. The blanched spinach creates a creamy sauce that coats every bite of pasta.
🥘Ingredients
For the Pesto
For the Pasta
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spinach Pesto Pasta Works
This spinach pesto pasta is a recipe I turn to again and again because it is so simple yet satisfying. The bright green sauce makes the dish look beautiful on the table and the flavor is fresh and comforting at the same time.
It works perfectly for family dinners, potlucks, or even a quick lunch when you need something nourishing. For storage, keep any leftover pasta in a sealed container in the fridge for up to three days.
To reheat, add a little olive oil or water to bring back the creaminess. You can serve it warm or at room temperature and it pairs nicely with a side salad or some crusty bread.
I always feel good about serving this dish because it is healthy, delicious, and loved by everyone at the table.
❓ Frequently Asked Questions About Spinach Pesto Pasta
1. Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much water as possible before using. You may need to adjust the salt since frozen spinach can be a bit more watery. The flavor will still be great.
2. How do I store leftover spinach pesto pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto may darken slightly but the flavor will remain good. You can reheat it in the microwave or on the stovetop with a splash of water or olive oil to refresh the sauce.
3. Can I make the pesto ahead of time?
Absolutely. You can make the pesto up to 3 days in advance. Store it in a jar with a thin layer of olive oil on top to prevent browning. Keep it covered in the refrigerator and bring it to room temperature before tossing with pasta.
4. What type of pasta works best with spinach pesto?
Short pastas like penne, fusilli, or farfalle work well because the pesto clings to the ridges. Long pastas like spaghetti or linguine also work nicely. Choose your favorite shape and cook it al dente for the best texture.
5. Can I add protein to this dish?
Yes, this dish pairs well with grilled chicken, shrimp, or salmon. You can also add chickpeas or white beans for a vegetarian protein boost. Simply cook your protein separately and toss it with the pasta and pesto before serving.
