Some wonderful friends of mine gifted me almost a gallon-sized bag worth of spinach from their garden. If you’ve got any of this green vegetable growing, you know the bounty is plentiful this time of year. Once the temperatures heat up for the summer, the spinach will slow its growth and bolt, so NOW is the time to enjoy it!
Green Goddess Spinach Pesto Pasta is a delicious and healthy dish that is perfect for weeknight dinners, and to use up tons of your extra greens. This recipe is made with fresh spinach, basil, garlic, and nuts, all mixed together into a beautiful pesto and added to warm, tender pasta. It’s an easy, vegetarian-friendly meal that will satisfy your craving for something cheesy, saucy, and nutrient-packed!
To make the pesto sauce, combine fresh spinach leaves, basil, garlic, parmesan & mozzarella cheese, nuts, lemon juice, and olive oil in a food processor and blend until smooth. Add salt, red pepper, and black pepper to taste. Cook the pasta according to the instructions on the package, and then drain and toss together.
The best part is, you don’t need to use any extra dishes besides the saucepan for pasta and food processor or blender! If needed, add a bit of reserved pasta water to thin out the sauce. Serve hot, garnished with extra parmesan cheese and fresh herbs if desired.
This dish is not only delicious but also packed with nutrients. Spinach is high in iron and vitamins A and C, while nuts are a good source of protein and healthy fats. Plus, the pesto is a great way to incorporate more greens into your diet.
This Green Goddess Spinach Pesto Pasta is a tasty and filling meal that is perfect for any day of the week, especially a busy weeknight. If you have picky kids, try calling it “green mac ‘n cheese,” and let me know how that works out for you. This recipe serves 4, and as usual, can be easily doubled or halved to feed your family and have leftovers if you wish! Give it a try and taste the flavors of fresh spinach and pesto all mixed together in harmony.
Ingredients
- 10 oz dry pasta (shells, rigatoni, or pipe macaroni is best)
- 12-16 oz fresh spinach
- 1-2 oz fresh basil or other greens (optional)
- 1/4 cup cashews, pine nuts, or walnuts
- 1/4 cup lemon juice
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/4 cup pasta water
- 4 cloves of garlic
- 2 tbsp olive oil
- For Seasoning:
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp red pepper flakes
Instructions
1. Cook the pasta according to package instructions until it is al dente. Drain it and set it aside, reserving 1/4 cup of the pasta water.
2. In a food processor or blender, combine the spinach leaves, basil, garlic, nuts, Parmesan cheese, half of the mozzarella cheese, and lemon juice. Pulse the ingredients until they form a smooth paste. With the food processor or blender still running, slowly pour in the olive oil until the pesto is smooth and fully combined.
3. Add the pesto to the cooked pasta, add the pasta water, and toss until the pasta is fully coated and the sauce is smooth. Simmer on low heat until warmed. Season with salt, black pepper, and red pepper flakes to taste. Sprinkle the rest of the mozzarella cheese and fold in.
4. Serve the pasta hot, with additional grated Parmesan & mozzarella cheese if desired. Enjoy your delicious spinach pesto pasta!
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below!
-w.w.
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