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.
1cupparmesan reggianofinely grated + more for serving
1clovegarlicminced
1/2cup olive oil
pinch of kosher salt
450gramsspaghetticooked
1cup frozen peas
freshly ground pepperfor 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.