Pasta with Spinach and Herb Pesto

Updated: Jul 14


There is nothing better on Meatless Monday than Pasta with Spinach and Herb Pesto. My new favorite herb sauce mixed with fresh spinach, walnuts, lemon, and asiago cheese is perfect with perciatelli or any other long pasta. It makes such a deliciously satisfying meal with little fuss. I especially like to have fresh pesto stashed in my refrigerator or freezer so I can prepare dinner in just a few minutes. What can I say? I love this.


Ingredients for Pasta with Spinach and Herb Pesto:


1 pound pasta, cooked according to package instructions


Pesto:

5 ounces baby spinach

1 bunch of basil

1 bunch of parsley

1 1/4 cups extra virgin olive oil

4 cloves of garlic

1/2 cup of walnut pieces

1/3 cup + 1 tablespoon parmesan cheese

zest and juice of 1 lemon

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

* I used Perciatelli pasta, though any long pasta will do.


Time-Saving Tip: Prepare the pesto a few days in advance and keep stored in the refrigerator.


Let's see what we need.

We're ready to cook.


Add the spinach, basil, parsley, garlic, and zest to the bowl of the processor and pulse until coarse. Add the walnuts and pulse a few times; add the lemon juice. Then slowly pour in the oil while the processor is running. Once combined, scrape the sides of the bowl and add the cheese. Process another few seconds until the ingredients are well combined; taste, and season with salt and pepper.


Cook the pasta according to package directions. Don't forget to salt the water; it does flavor the pasta. Once the pasta is drained and as much pesto as you would like, I usually start with a cup, taste, and add a little more. Serve with grated cheese.


It's ready! Pasta with Spinach and Herb Pesto is beautiful and incredibly delicious. It's the perfect dish to start the week.

Enjoy!


Pasta with Spinach and Herb Pesto:

  • 1 pound pasta, cooked according to package instructions

Pesto:

  • 5 ounces baby spinach

  • 1 bunch of basil

  • 1 bunch of parsley

  • 1 1/4 cups extra virgin olive oil

  • 4 cloves of garlic

  • 1/2 cup of walnut pieces

  • 1/3 cup + 1 tablespoon parmesan cheese

  • zest and juice of 1 lemon

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

* I used Perciatelli pasta, though any long pasta will do.

  • Add the spinach, basil, parsley, garlic, and zest to the bowl of the processor and pulse until coarse. Add the walnuts and pulse a few times; add the lemon juice. Then slowly pour in the oil while the processor is running. Once combined, scrape the sides of the bowl and add the cheese. Process another few seconds until the ingredients are well combined; taste, and season with salt and pepper.

  • Cook the pasta according to package directions. Don't forget to salt the water; it does flavor the pasta. Once the pasta is drained and as much pesto as you would like, I usually start with a cup, taste, and add a little more. Serve with grated cheese. Time-Saving Tip: Prepare the pesto a few days in advance and keep stored in the refrigerator.

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