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Spinach Pesto Pasta

Spinach Pesto Pasta

This Spinach Pesto Pasta is a 15-minute, start to finish, weeknight-friendly meal everyone will love. We're talking easy, delicious spinach pesto sauce made with pre-washed baby spinach, walnuts, and parmesan served over perfectly al dente spaghetti noodles and spring peas.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Servings 4 people

Ingredients
  

  • 4 cups lightly packed fresh baby spinach washed
  • 3/4 cup raw walnuts
  • 1 cup parmesan reggiano finely grated + more for serving
  • 1 clove garlic minced
  • 1/2 cup olive oil
  • pinch of kosher salt
  • 450 grams spaghetti cooked
  • 1 cup frozen peas
  • freshly ground pepper for serving

Instructions
 

  • Bring a large pot of water to a boil. Add a generous pinch of salt and add 450 grams of dry spaghetti noodles. When the noodles are nearly done (after 9 minutes) add a cup of frozen spring peas to the pot.
  • While the spaghetti is cooking, into a food processor, add fresh baby spinach, walnuts, grated parmesan, minced garlic, a pinch of kosher salt and olive oil. Combine on a low setting for 10-15 seconds, then on high until a creamy bright pesto has formed.
  • Drain pasta and peas (my pasta was perfect after 11 minutes, but let it cook until it reaches your preferred tenderness) and return to the pot or a large serving bowl.
  • Pour the spinach pesto over the pasta and use tongs to gently mix and coat all the noodles.
  • Serve with extra parmesan, kosher salt and pepper.