Spinach Pesto Pasta

25/10/2019

Spinach raw leaves add a satisfying dimension to salads and smoothies, or give pasta a brilliant emerald hue when whizzed into a herby pesto with olive oil and cheese. Here is a wonderful twist of the classic pesto recipe which you will definitely love as it's creamy, refreshing and super delicious. How about giving it a go next time you fancy a bowl of pesto pasta!

Serves: 4

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 360g penne pasta, or other tube pasta
  • 260g baby spinach
  • ½ a pack fresh basil about 15 g, leaves only
  • 50g parmigiano reggiano cheese grated, plus extra to serve
  • ½ lemon, zest of all, 1tsp juice
  • 2 garlic cloves, crushed
  • 80ml extra virgin olive oil
  • 1-2 tsp dried chilli flakes, to serve

1. Cook the pasta in a large pan of boiling water according to pack instructions, we recommend al dente, then drain reserving a cupful of the cooking water. Meanwhile, put the spinach, basil, cheese, lemon zest and juice, garlic and olive oil in a food processor and whizz until smooth; season.

2. Return the pasta to the hot, dry pan and stir in the spinach mixture with 2-3 tbsp of the reserved pasta water only if the spinach mixture is not too watery. Stir until you create a thick and glossy sauce. Season if needed.

3. Serve immediately with the chilli flakes and a little more grated or shaved cheese on top.

Tip: You can keep the remaining sauce in the fridge for up to one day in an airtight container.

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