Pesto Pasta with Spinach

This easy pesto pasta with spinach recipe is filled with chewy cavatappi pasta, coated in a quick homemade pesto sauce, loaded with tender sautéed garlicky spinach, and topped with parmesan cheese. Simple. Light. Delicious. 

You’re looking at my husband’s new favorite pasta dish, inspired by a recipe I found on a Pinch of Yum. I made a quick, easy pesto and tossed it together with some al dente pasta and some garlic spinach. The flavor was incredible, and we both thought it was delicious! This easy pesto pasta recipe paired nicely with a simple salad and some crusty roasted garlic bread.

Pesto Pasta with Spinach

Pesto:

• 2 tbsp toasted pine nuts
• 2 tbsp fresh parsley, packed
• 2 tbsp fresh basil leaves, packed
• 2 tbsp parmesan, finely grated
• 1-2 tbsp olive oil, to taste
• 1 tbsp capers
• Juice and zest of half a lemon
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 4 oz cavatappi pasta, cooked al dente, reserving ¼ cup of the cooking water
• 1 tbsp butter
• 2 cups baby spinach
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste

Serving:

• Fresh Parmesan, finely grated
• Lemon wedges for serving

How to Make Pesto Pasta with Spinach

Make the pesto sauce by pulsing the pine nuts, parsley, basil, Parmesan cheese, olive oil, capers, lemon juice & zest, sea salt, and freshly cracked black pepper to taste in a food processor until mostly smooth.   

Cook pasta in a large pot of well-salted water according to the package directions. Drain, reserving ¼ cup of cooking water, and set aside.

Meanwhile, cook the spinach by melting the butter in a large skillet over medium-high heat. Add the spinach and cook, stirring often, for 1-2 minutes. Season with crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste.

Add the garlic, cook, stirring constantly, for 1 minute. Remove from the heat.

Finish the dish by adding the drained, cooked pasta and reserved water to the large skillet with the spinach.

Add the pesto sauce and toss until well combined and the pasta is evenly coated. Taste and re-season to taste with freshly grated Parmesan, lemon, red pepper flakes, sea salt, and freshly cracked pepper.

Serve with parmesan and lemon wedges. Enjoy!

Pesto Pasta with Spinach

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main

Cuisine: Italian

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Food Processor
• Large pot
• Large skillet

Ingredients

Pesto:

• 2 tbsp toasted pine nuts
• 2 tbsp fresh parsley packed
• 2 tbsp fresh basil leaves packed
• 2 tbsp parmesan finely grated
• 1-2 tbsp olive oil to taste
• 1 tbsp capers
• Juice and zest of half a lemon
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 4 oz cavatappi pasta cooked al dente, reserving ¼ cup of the cooking water
• 1 tbsp butter
• 2 cups baby spinach
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste

Serving:

• Fresh Parmesan finely grated
• Lemon wedges for serving

Instructions

• Make the pesto sauce by pulsing the pine nuts, parsley, basil, parmesan cheese, olive oil, capers, lemon juice & zest, sea salt, and freshly cracked black pepper, to taste in a food processor until mostly smooth.
• Cook pasta in a large pot of well-salted water according to the package directions. Drain, reserving ¼ cup of cooking water, and set aside.
• Meanwhile, cook the spinach by melting the butter in a large skillet over medium-high heat. Add the spinach and cook, stirring often, for 1-2 minutes. Season with crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste.
• Add the garlic, cook, stirring constantly, for 1 minute. Remove from the heat.
• Finish the dish by adding the drained, cooked pasta and some reserved water to the large skillet with the spinach.
• Add the pesto sauce and toss until well combined and the pasta is evenly coated. Taste and re-season to taste with freshly grated Parmesan, lemon, red pepper flakes, sea salt, and freshly cracked pepper.
• Serve with parmesan and lemon wedges. Enjoy!

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