Looking for a quick, delicious, and wholesome recipe that ticks all the boxes and can be whipped up for lunch or dinner? I bet you are... think beautiful vibrant green spinach blended into a velvety pesto sauce then tossed into perfectly cooked pasta. So, if you're a busy parent like me, you'll appreciate the simplicity of this spinach pesto pasta recipe.
This recipe was inspired by two of my favorite quick and easy weeknight dinner recipes: Basil Pesto Pasta With Veggies and my go-to homemade Pesto Pizza.
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Serving Suggestions
Spinach pesto pasta is such a versatile dish that it fits right in with almost any main dish you can think of. Take these for example:
- London Broil
- Best Healthy Cast Iron Skillet Chicken Breast
- Oven Baked Tri-Tip
- Broiled Cajun Blackened Cod
- Cajun Spatchcock Chicken Recipe
Or, if you're aiming for a lighter version. Serve it with a Fresh Spring Mix Salad or an Easy Peach Arugula Salad to make it a light dinner option.
Ingredients
Each ingredient plays a key role in bringing this delicious and beautiful green pesto pasta dish to life. Instead of pine nuts, I use walnuts to bring a nutty and creamy texture, with the vibrant spinach adding a burst of freshness while the garlic adds an aromatic touch.
- Organic spinach
- Avocado oil, olive oil, or grapeseed oil
- Walnuts
- Garlic
- Kosher salt
- Fusilli pasta
Refer to the recipe card for ingredient quantities.
How to Make Spinach Pesto Pasta
Looking for a healthy weeknight dish? Look no further. This homemade spinach pasta recipe is a keeper. It's made with a few ingredients and comes together fairly quickly. Here, are the steps:
- Cook the pasta by following the instructions on the packaging. Be sure to add a large pinch of salt to the water.
- Add all the ingredients to make the pasta in a Nutribullet, food processor or blender.
- Blitz until all ingredients are combined and pesto is smooth.
- Add pesto to sauce pan and heat gently over low to medium heat. Meanwhile, when pasta is cooked to al dente, drain, and reserve at least 1 cup of the pasta water.
- Add cooked pasta to the pesto and gently toss.
- Be sure to watch the pasta to sauce ratio. Pasta soaks up sauce as it sits, so by adding too much will leave you with a dish of dry tasting pasta.
- If sauce is too thick, drizzle in some pasta water to loosen it up.
- Plate and enjoy.
Variations
Want to elevate this dish? Add one or more of the following ingredients:
- Chicken: Feel free to add sliced or cubed grilled, sauteed, roasted, or blackened chicken if you're looking to add protein.
- Veggies: Load it up with sliced red, orange or yellow bell peppers to make it more nutrient dense.
- Spices: Add a little kick by sprinkling in red pepper flakes.
Top Tips
I've gathered a few tried-and-true tips, so you cook this spinach pesto pasta perfectly every time. From nailing the pesto consistency down to cooking that pasta. So, check them out:
- Opt for fresh spinach. By the way, did you know that spinach is on the dirty dozen list. So, I say that opting for organic spinach is even better.
- You can mix and match by experimenting with different greens like arugula, basil, cilantro, or kale to add a little twist.
- Do not feel that you have to add parmesean cheese if you're going dairy-free.
- When adding garlic, add ONLY A LITTLE, it can be very potent and can overpower the taste of your pesto.
- When draining your pasta, reserve at last 1 cup of the pasta water. This starchy liquid not only helps the sauce adhere to the pasta, but it can also loosen the sauce if it's too thick.
- After draining your pasta, DO NOT rinse your pasta.
- Gently toss your pasta into the sauce making sure every strand is evenly coated.
- Salt the water before cooking your pasta and only cook just until al dente. DO NOT OVERCOOK.
Storage and Reheat
Storage: Place any leftovers in an airtight container with a tight-fitting lid and store in the fridge for up to 4 days.
Reheat: Wrap the pasta in foil and add a splash of water to loosen the pasta up a bit. Then, place in a 375 degree preheated oven. Or, add the pasta to a preheated skillet with a splash of water over low heat until pasta is warm.
FAQs
This starchy liquid not only helps the sauce adhere to the pasta, but it can also loosen the sauce if it's too thick. The salt that you add to the pasta water before boiling, adds extra flavor to this creamy spinach pesto pasta dish as well.
Pesto pasta goes with almost any protein. Chicken, beef, fish, shrimp, and lamb are all great choices. To make it a lighter meal, serve it with a salad tossed in a vinaigrette dressing.
For best results, I recommend heating the pesto before adding your pasta. Then, add your cooked pasta and gently toss until evenly coated. If the pesto is too thick, drizzle in some of the pasta water to thin it out.
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Spinach Pesto Pasta
Equipment
- Nurtibullet blender or food processor
- Skillet
- Pot for cooking pasta
- measuring cup measuring cooking oil
Ingredients
- 2-⅔ cups fusilli pasta (or your favorite pasta shape)
Pesto
- 5 oz organic spinach (fresh)
- ¾ cup walnuts
- ½ cup olive oil (avocado oil or grapeseed oil)
- 1 clove garlic (small clove)
- 1 teaspoon kosher salt (more to taste)
Instructions
- Cook pasta following the instructions on the package. Be sure to salt water. Cook until al dente. When pasta is done drain and reserve at least 1 cup of the pasta water. Do not rinse the pasta. Set aside.
- Add all ingredients to make the pesto to a Nutribullet, food processor, or blender. Blitz until ingredients are combined and smooth.
- Add pesto to sauce pan and heat gently over low to medium heat for 3 minutes or so. Add the cooked pasta to the pesto and gently toss until evenly coated. If sauce is too thick, drizzle in some of that reserved pasta water to loosen it up. NOTE: Be sure to watch the pasta to sauce ratio. Pasta soaks up sauce as it sits, so by adding too much will leave you with a dish of dry tasting pasta.
- Add more salt if needed and serve.
Notes
- Opt for fresh spinach. By the way, did you know that spinach is on the dirty dozen list. So, I say that opting for organic spinach is even better.
- You can mix and match by experimenting with different greens like arugula, basil, cilantro, or kale to add a little twist.
- Do not feel that you have to add parmesean cheese if you're going dairy-free.
- When adding garlic, add ONLY A LITTLE, it can be very potent and can overpower the taste of your pesto.
- When draining your pasta, reserve at last 1 cup of the pasta water. This starchy liquid not only helps the sauce adhere to the pasta, but it can also loosen the sauce if it's too thick.
- After draining your pasta, DO NOT rinse your pasta.
- Gently toss your pasta into the sauce making sure every strand is evenly coated.
- Salt the water before cooking your pasta and only cook just until al dente. DO NOT OVERCOOK.
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