Spinach Pesto Pasta // The Live-In Kitchen

Spinach Pesto Pasta

Spinach Pesto Pasta is a wholesome and delicious twist on pesto!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 412kcal
Author Lindsay Moe


  • 2 cups tightly packed baby spinach
  • 1/2 cup flat-leaf parsley
  • 1/2 cup walnuts
  • 1/4 cup freshly grated Parmesan cheese plus more for topping
  • 2 garlic cloves pressed
  • 3 tablespoons olive oil
  • 1/4 teaspoon coarse kosher salt
  • 1 box whole grain pasta


  • 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.


Calories: 412kcal | Carbohydrates: 59g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 177mg | Potassium: 289mg | Fiber: 1g | Vitamin A: 27.9% | Vitamin C: 11.8% | Calcium: 10.5% | Iron: 20.5%