Most of the meals we cook are not fussy, or difficult, but this Spinach Pesto pasta is such an easy delicious dish.
I had a huge bag of baby spinach on hand, and usually we use it for a super simple side dish. But I felt like something a bit different. To me spinach is such a spring leafy green, and I am so itching for spring. So here is the recipe for the simplest spinach pest pasta ever!
Spinach Pesto Pasta
2 1/2 cups tightly packed spinach [you can use any green you have on hand, arugula, basil, parsley, kale, etc]
1/3 cup toasted pine nuts [you can use any nuts, pecans, almonds, walnuts]
1 tsp lemon zest
1/2 cup olive oil
1/3 cup grated parmesan cheese *
salt & pepper
1 box of your favourite pasta
In the bowl of a food processor, combine the spnach, pine nuts, lemon zest, cheese & olive oil, blend until slightly chunky. Add salt & pepper to taste. Place in a large bowl.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente. Drain the pasta, reserving 1 cup of the pasta water.
Add the pasta to the pesto. Using a large spoon or rubber spatula, toss the pesto with the pasta, adding pasta water as needed to thin the sauce. Serve warm or at room temperature.
*I usually purchase a large wedge of parmigiano reggiano, grate it all, and store it in a ziplock bag in the freezer.