Spinach Pesto Pasta is a wholesome and delicious twist on pesto! Made with a handful of simple ingredients, this recipe is a great main or side dish.
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This spinach pesto is really something. I want to put it on everything (and I have). Packed with nutrients and lots of flavor, this might be my new go-to for flavoring pastas, sandwiches, and eggs.
Spinach pesto tossed with whole grain pasta is one of my go-to recipes when I need a super quick and easy meal. The spinach pesto is easy to whip up in your food processor while the pasta is cooking.
Toss it all together and sprinkle a little extra parmesan cheese for a simple and delicious weeknight dinner. I'm not even going to urge you to eat a salad alongside because the salad is right there in the pesto.
Ingredients
- Baby spinach
- Parsley
- Walnuts
- Parmesan cheese
- Garlic
- Olive oil
- Kosher salt
- Whole grain pasta
How to make pasta with spinach pesto
- Bring a large pot of salted water to a boil and cook pasta according to package directions. When done, drain and return to the pot.
- Meanwhile, in the bowl of a food processor, combine spinach, parsley, walnuts, Parmesan, garlic, olive oil, and salt. Process until a smooth paste forms.
- Stir pesto into the hot pasta until completely incorporated. Serve with a sprinkling of freshly grated parmesan.
Top tips
What kind of pasta to use for pesto pasta
Whole grain shells are my family's traditional choice for pesto pasta, but you could use any kind of pasta you like! Long pasta like spaghetti or linguine is a great choice.
How to store
Leftover spinach pesto pasta will keep covered in the refrigerator for up to 4 days, but it is best enjoyed as soon as possible. You can reheat leftovers in the microwave or, better yet, stirred in a pan on the stove top.
How to freeze
I recommend freezing the pesto sauce separately from any cooked noodles, or better yet waiting to cook noodles when you're ready to eat it.
It will keep in the freezer for up to 3 months.
Tips for customizing spinach pesto pasta
- Swap the walnuts for pine nuts
- Swap the spinach for arugula, kale, or basil
- Finish with a sprinkling of chopped fresh parsley
- Add chopped, cooked asparagus at the very end
- Swap the Parmesan cheese for Pecorino Romano
- Meat eaters can add cooked chicken or another protein of their choice
FAQ
No, I don't recommend using frozen spinach for pesto. Frozen spinach contains excess liquid, and the color is not as bright and vibrant as fresh spinach.
Real parmesan cheese is not vegetarian because it uses animal rennet. If it is important to you to make this a vegetarian spinach pesto pasta, look for a parmesan cheese made with vegetable rennet instead.
Yes! The spinach pesto is naturally gluten free, so simply choose a gluten free pasta to go with it.
More vegetarian pasta recipes
- Halloumi Stroganoff
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spinach Pesto Pasta
Ingredients
- 2 cups tightly packed baby spinach
- ½ cup flat-leaf parsley
- ½ cup walnuts
- ¼ cup freshly grated Parmesan cheese, plus more for topping
- 2 garlic cloves, pressed
- 3 tablespoons olive oil
- ¼ teaspoon coarse kosher salt
- 1 box whole grain pasta
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. When done, drain and return to the pot.
- Meanwhile, in the bowl of a food processor, combine spinach, parsley, walnuts, Parmesan, garlic, olive oil, and salt. Process until a smooth paste forms.
- Stir pesto into the hot pasta until completely incorporated. Serve with a sprinkling of freshly grated Parmesan.
Marye says
I love pesto! This looks delicious!
Lisa @ Healthy Nibbles & Bits says
I always love a lightened up pesto! Adding spinach to it is such a great idea!