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5 from 1 vote

Spinach Pesto Pasta

Spinach Pesto Pasta is an easy and vibrant dish that can be whipped up in less than 15 minutes. Easy to customise and make ahead.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 475kcal
Author: Carrie Carvalho

Equipment

Ingredients

  • 500 grams your favourite pasta shapes
  • 4 tbsp double/heavy cream or Crème Fraîche optional

Spinach Pesto

  • 200 grams fresh spinach
  • 50 grams parmesan cheese grated
  • 15 grams fresh basil
  • 3 cloves garlic
  • 1 lemon juice and zest
  • 4 tbsp olive oil
  • pinch salt to taste
Metric - US Measures

Instructions

  • Bring a large pot of salted water to boil and cook the pasta to packet instructions. When done, drain the pasta and reserve a cup of the cooking water.
  • Meanwhile, add the pesto ingredients to a blender or food processor and blend until smooth. Add more salt and/or lemon juice to taste if desired.
  • Add the spinach pesto to the warm pot used to cook the pasta over a very low heat and stir to warm slightly. Add in the cream or Crème Fraîche if using plus a couple of tablespoons of the reserved pasta water.
  • Add the pasta back into the pot and stir well to coat with the pesto. Add a little more pasta water and/or cream until it reaches your desired consistency.
  • Serve topped with some extra parmesan or fresh basil.

Notes

Spinach Pesto will keep in the fridge for 5 days or can be frozen for up to 3 months. 
Defrost in the fridge overnight. 

Nutrition

Calories: 475kcal | Carbohydrates: 66g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 170mg | Potassium: 425mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3474IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 2mg