This variation of pesto incorporates fresh spinach and walnuts for a creamy, nutritious, and slightly earthy twist on the classic basil pesto. It’s perfect for those who want a lighter, yet equally delicious version of pesto pasta.
Ingredients
- 400g (14 oz) pasta (spaghetti, penne, or your favorite variety)
- 2 cups fresh spinach leaves (packed)
- 1/2 cup walnuts (toasted)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 tbsp lemon juice (for added brightness)
- Salt and freshly ground black pepper to taste
- 1/4 cup pasta water (reserved)
Optional Garnish
- Extra Parmesan cheese
- Fresh spinach leaves or basil
- Crushed red pepper flakes (optional for a bit of heat)
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain.
- Prepare the Pesto
- In a food processor or blender, combine the fresh spinach, toasted walnuts, garlic, Parmesan cheese, and lemon juice.
- Pulse until coarsely chopped.
- With the motor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
- Combine Pasta and Pesto
- In a large bowl, toss the cooked pasta with the spinach and walnut pesto.
- Add the reserved pasta water little by little to help loosen the sauce and coat the pasta evenly.
- Serve
- Plate the pasta and garnish with extra Parmesan cheese, fresh spinach leaves, and red pepper flakes if desired.
Tips for Success
- Spinach Variations: Feel free to swap in baby kale or arugula for a slightly different taste.
- Nut Substitutes: For a different flavor, try substituting walnuts with almonds or cashews.
- Storage: Leftover pesto can be stored in the fridge for up to 3 days. Add a little more olive oil when serving the next time for extra creaminess.
Enjoy your creamy, healthy, and flavorful Spinach and Walnut Pesto Pasta!
