Spinach Pesto Pasta

I love this super quick and easy spinach pesto pasta. Despite looking quite gourmet, it only took me about 15 minutes which is basically the time taken to cook the pasta and toss it with the spinach pesto I made earlier.

Even if you make the spinach pesto (click on picture above for recipe) on the same day, that will only take another 15 minutes with a food processor. Just the perfect dish to cook as I ease into regular cooking/writing recipes again :)

See Also:

• Spinach Pesto Recipe
• Basil Pesto Recipe
• Baked Salmon with Pesto Wrapped in Foil Recipe

I’m feeling accomplished now because I just had the most relaxing three-week vacation (Taipei), cleaned out the kitchen (a HUGE endeavor which took 2 weeks) and set up my new company. I’m now looking forward to spend Christmas in Malacca for a few days. Hope everyone is winding down this holiday season too!

You can use your favourite pasta, such as spaghetti and penne, for this recipe. The spaghetti (hot) was for dinner and the penne was my cold salad to bring to work the next day :)

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Spinach Pesto Recipe

This is the basic recipe for spinach pesto pasta. You can add cherry tomatoes, chicken, olives or seafood to your liking.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

• 180 grams of spaghetti or favourite pasta
• 1 tbsp sea salt

(A) Spinach Pesto

• 60 grams frozen spinach thawed, squeezed dry
• 30 grams grated parmesan cheese (Pecorino Romano or Parmigiano-Reggiano)
• 15 grams pine nuts toasted in a dry pan
• 1/2 tsp lemon zest optional
• 1/2 tbsp lemon juice optional
• 1 garlic clove peeled
• 60 ml extra-virgin olive oil & a little more as needed
• 1/8 tsp sea salt to taste
• freshly cracked black pepper to taste

Directions:

1. Blend (A) in a food processor to a smooth paste. If the pesto becomes too thick, add a little more olive oil. Season with salt and pepper to taste. Click here for the detailed recipe, with tips on how to keep the pesto if you are making ahead of time.
2. Bring a pot of water with 1 tbsp sea salt to boil. Cook spaghetti until al dente (firm with a bite; usually minus about 2 minutes from package recommended timing). Drain pasta and reserve a cup of starchy pasta water.
3. In a large bowl, toss the drained hot pasta with the pesto, adding a little pasta water at a time until saucy.

Ingredients Used: frozen spinach • garlic • lemon • olive oil • parmesan cheese • Pasta Recipes • pine nut • spaghetti • spinach