This spinach basil pesto pasta is a quick and easy recipe loaded with fresh herby flavors. Pair it with some roasted tomatoes and there you have a delicious vegetarian weeknight meal.
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Spinach Pesto Pasta is yet another easy and super delicious Italian dish that can be made in a jiffy.
It is one of my go too pasta dishes during summers, so vibrant and full of fresh flavors. Ditch the store-bought pesto and make a batch of this, you will love it!!
Pesto
Pesto is an Italian sauce or condiment made by blending basil leaves, garlic, salt, pine nuts, hard cheese like Parmigiano-Reggiano (parmesan) or pecorino and olive oil. It is extremely easy to make and freezes beautifully.
Pesto sauces are very versatile and can be used for pasta or as a spread for your pizzas, sandwiches, roll, and wraps.
There are many variations of pesto, based on the ingredients used. I've shared two types of pestos on the blog earlier. The basic Basil Pesto and Roasted Tomato and Basil Pesto.
Today's post is about Spinach Basil Pesto. It is quite similar to basic pesto just that in addition to the amazing taste you are getting a whole lot of nutritional goodness from the Spinach.
Ingredients
For Spinach Pesto
- Spinach leaves: I use baby spinach leaves which are more tender.
- Basil leaves: Fresh basil adds a wonderful and flavorful aroma to this sauce.
- Walnuts: You can also use pine nuts, almonds, or pecans.
- Garlic: No pesto (or Italian pasta dish!) is complete without fresh garlic.
- Salt and pepper: Add to taste
- Lemon juice: Use fresh lemon juice rather than bottled. It's so much more flavorful and zingy.
- Olive oil: To combine the ingredients into a sauce. You can use extra virgin or standard olive oil.
- Parmigiano Reggiano: My cheese of preference for Pesto is Parmigiano Reggiano but you can also use Pecorino Romano or Parmesan. Preferably use hard, salty, and aged.
For the Pasta
- Olive oil: For sautéing.
- Garlic: Because you can never have enough garlic in a pasta dish!
- Cherry tomatoes: I always like my pesto with some tartness hence I prefer adding some tomatoes but this step is completely optional. You can either add Oven Roasted Tomatoes to this Pasta as I did for my Linguine with Pesto Recipe Or saute the tomatoes with some garlic and herbs just until they are soft and juicy as I did for this recipe.
- Herbs: Dry oregano, Italian seasoning, dry parsley.
- Penne pasta: I like to use penne, but you can use your favorite shape.
- Butter: You can use salted or unsalted butter, just adjust the added salt accordingly.
- Red chili flakes: Add these to taste to control the amount of spice.
- Parmigiano Reggiano: See notes above.
- Salt and pepper: To taste
You can also add some veggies to this if you like. Saute them in some butter or boil them with you pasta and add.
Step by Step Instructions
For Spinach Pesto
1 - Roast the walnuts on low flame till they slightly brown and start releasing some of its oil.
2 - Wash your greens
3 - Add all of the ingredients (except Parmigiano Reggiano) to the blender. Blend until smooth.
4 - Remove from the blender into a clean cup/bowl and add the Parmigiano Reggiano to it. Mix well.
For the Pasta
5 - In a pan heat some oil sauté the garlic.
6- Add the tomatoes and sauté for about 2 mins on medium heat.
7 - Then give them a gentle toss and add oregano, salt and pepper, and cook till look soft and juicy and yet retain their shape somewhat.
8 - Keep aside.
9 - Add pasta to boiling water that is seasoned with salt and cook as per package instructions
10 - Strain the liquid and transfer the pasta back to the pot. Add some butter and give it a good mix.
11 - Now add the pesto, tomatoes, Italian seasoning, chilli flakes, dry parsley salt and pepper. Give it a good mix.
12 - Finally add the Parmigiano Reggiano. Mix until everything is well combined.
Simple delicious Spinach Pesto Pasta is ready!! Serve with some side of Garlic Bread or on its own topped with some generous sprinkle of Parmigiano Reggiano.
Recipe Notes and Tips
- Spinach tends to oxidize and change color as soon as it hits the pan of pasta so I would recommend mixing then pesto and pasta only before serving it to retain the color. The color change however doesn't alter the taste.
- To make it even more wholesome you can add some veggies to this pasta. Just boil them with pasta or cook them in some butter, salt, and pepper and add to the pasta.
- Cook the pasta al dente, as it will continue to cook once it's drained and mixed with the pesto.
Frequently Asked Questions
The pesto will keep well in the fridge for 3 to 4 days in a sealed container or jar. Add some extra olive oil on top of the pesto to prolong the life.
Yes, you can freeze pesto. Skip adding cheese and instead add it after thawing. I usually freeze my pesto in ice cube trays and once set transfer to freezer-safe Ziploc bags or containers.
Yes! Just skip the cheese or substitute it with a dairy-free hard cheese.
More Easy Pasta Recipes
- Creamy Tomato Sauce Pasta with Broccoli
- Creamy Garlic Pasta With Veggies
- Instant Pot Taco Pasta
- Conchiglie (Shell Pasta) in Tomato & Basil Sauce
Hope you enjoy this Spinach Basil Pesto Pasta!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Spinach Basil Pesto Pasta
Ingredients
For Spinach Pesto
- 2 cups packed spinach leaves using baby spinach leaves
- 1 cup basil leaves
- ¼ cup walnuts roughly chopped or pine nuts, almonds, pecans
- 2 cloves garlic
- salt and pepper to taste
- juice of ½ lemon or to taste
- ¼ cup olive oil
- ½ cup Parmigiano Reggiano grated Or Pecorino Romano or Parmesan
For Pasta:
- 1 tablespoon olive oil
- 1 clove garlic finely sliced
- 1 cup cherry tomatoes halved
- ½ teaspoon dry oregano
- 2 cups of penne pasta or any pasta of choice
- 1 tablespoon butter
- ½ teaspoon Italian seasoning
- ½ teaspoon dry parsley flakes
- red chili flakes to taste
- ½ to 1 cup grated Parmigiano Reggiano
- salt and pepper to taste
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Instructions
For Spinach Pesto :
- Roast the walnuts on low flame till they slightly brown and start releasing some of its oil. Allow to cool.
- Wash your greens i.e. Spinach and basil and add those along with rest of the ingredients (except Parmigiano Reggiano) to the blender.
- Blend until smooth. You can blend it till the texture you like. Some like their pesto smooth and some like it coarse. I opted for smooth for this recipe.
- Remove from the blender into a clean cup/bowl and add the Parmigiano Reggiano to it. Mix well.
- If you don't plan to use the pesto within a day or two I would recommend freezing it. In which case you can skip adding cheese and instead add it when you want to use the pesto.
- When ready to use, just thaw the pesto, add the cheese and use as required. I usually freeze my pesto in ice cube trays and once set transfer to freezer safe Ziploc bags or containers.
For the Pasta:
- In a pan heat some oil and add the tomatoes and saute for about 2 mins on medium heat. Then give them a gentle toss and add oregano, salt and pepper, and cook till look soft and juicy and yet retain their shape somewhat. Keep aside. (This step is completely optional)
- Add pasta to boiling water that is seasoned with salt and cook as per package instructions till Al dente (approximately 10 -15 mins) or until how soft you like your pasta.
- Strain the liquid and transfer the pasta back to the pot. Add a tablespoon of butter and give it a good mix.
- Now add the pesto, tomatoes, Italian seasoning, chilli flakes, dry parsley salt and pepper. Give it a good mix and finally add the Parmigiano Reggiano.
- Mix until everything is well combined.
- Spinach Basil Pesto Pasta is ready!! Serve with some side of Garlic Bread or on its own topped with some generous sprinkle of Parmigiano Reggiano.
Notes
- Spinach tends to oxidize and change color as soon as it hits the pan of pasta so I would recommend mixing then pesto and pasta only before serving it to retain the color. The color change however doesn't alter the taste.
- To make it even more wholesome you can add some veggies to this pasta. Just boil them with pasta or cook them in some butter, salt and pepper and add to the pasta.
- Cook the pasta al dente, as it will continue to cook once it's drained and mixed with the pesto.
It's great says
This is really a wonderful post.
Maite Sastre says
I need try this right now!!!
www.antojoentucocina.com
Anu Shoj says
super green pesto pasta...
Cheers
Anu@RasA-svAda
Sathya- MyKitchenodyssey says
Pasta looks really really delicious.
Meri Rasoi says
Delicious looking Pasta Shweta.. Loved the spinach pesto too:)