Spinach Pesto Pasta || A 15-minute, start to finish, weeknight-friendly meal everyone will love. We’re talking easy, delicious spinach pesto sauce made with pre-washed baby spinach, walnuts, and parmesan served over perfectly al dente spaghetti noodles and spring peas.
This spinach pasta is my five-year-old daughter’s FAVORITE meal, so she will be immensely pleased that I have finally shared it here. She breaks into dance when I make this, which is adorable, of course, and also a pretty good affirmation of how truly yummy this simple, humble spinach pesto pasta is.
When it comes to quick and easy, you really can’t get any easier than this. An honest 15-minute meal. Sidenote: this is perfect for rushed weeknight meal making. HURR-AY.
Here’s the 15-minute breakdown: the spaghetti noodles will take about 10 minutes in boiling water to reach that perfect al dente readiness. At the nine-minute mark, throw into the boiling pot of pasta a cup of frozen spring peas. While the noodles are cooking, whip up the spinach pasta sauce in a food processor (I use this one), in just a few minutes. And because this spinach pesto recipe takes literally less than 3 minutes, you’ll have time to set the table, and dare I say it, make yourself a weeknight cocktail…I think yes.
How to make this spinach pesto pasta recipe:
- In a food processor, add four cups of boxed pre-washed fresh baby spinach, three-quarters of a cup of raw walnuts, one cup of finely grated parmesan Reggiano, one garlic clove (minced), a pinch of kosher salt and half of a cup of olive oil.
- Start the food processor on low for 10-15 seconds to bring it together, then on high for another 10-15 seconds or until you have a creamy, bright pesto.
- AND. THAT. IS. IT. A super easy tasty pesto recipe.
- Time for serving. Drain your spaghetti noodles and peas and place back into the empty pot or a large serving bowl. Pour the spinach pesto over the pasta and use tongs to gently mix and coat all the noodles.
And don’t forget to serve this pasta with extra grated parmesan, kosher salt, and freshly ground pepper to taste.
Spinach Pesto Pasta
- 4 cups lightly packed fresh baby spinach washed
- 3/4 cup raw walnuts
- 1 cup parmesan reggiano finely grated + more for serving
- 1 clove garlic minced
- 1/2 cup olive oil
- pinch of kosher salt
- 450 grams spaghetti cooked
- 1 cup frozen peas
- freshly ground pepper for serving
- Bring a large pot of water to a boil. Add a generous pinch of salt and add 450 grams of dry spaghetti noodles. When the noodles are nearly done (after 9 minutes) add a cup of frozen spring peas to the pot.
- While the spaghetti is cooking, into a food processor, add fresh baby spinach, walnuts, grated parmesan, minced garlic, a pinch of kosher salt and olive oil. Combine on a low setting for 10-15 seconds, then on high until a creamy bright pesto has formed.
- Drain pasta and peas (my pasta was perfect after 11 minutes, but let it cook until it reaches your preferred tenderness) and return to the pot or a large serving bowl.
- Pour the spinach pesto over the pasta and use tongs to gently mix and coat all the noodles.
- Serve with extra parmesan, kosher salt and pepper.