Spinach and Walnut Pesto Pasta
Spinach and Walnut Pesto Pasta is a vibrant and flavorful dish that beautifully combines fresh spinach with the rich, nutty taste of walnuts. This quick and easy recipe transforms simple ingredients into a gourmet meal, perfect for busy weeknights or special occasions. With its creamy texture and savory goodness, each bite is an unforgettable experience. Whether you’re cooking for family or entertaining guests, this pasta dish will undoubtedly impress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 4 cups fresh spinach (packed)
- 1 cup raw walnuts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves
- 12 oz pasta (spaghetti or penne)
Instructions
- Rinse the spinach under cold water and allow it to dry.
- In a dry skillet over medium heat, toast the walnuts for about 5 minutes until golden brown.
- In a food processor, blend toasted walnuts, spinach, garlic, and Parmesan cheese until finely chopped. Slowly drizzle in olive oil while blending until smooth.
- Cook the pasta according to package instructions in salted water until al dente. Reserve some pasta water before draining.
- Combine cooked pasta with the spinach-walnut pesto in a large bowl. Add reserved pasta water gradually to achieve desired consistency.
- Serve garnished with additional Parmesan cheese or fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 2g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: For added zing, consider incorporating lemon juice into the pesto. You can substitute walnuts with pine nuts or add cherry tomatoes for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.