Creamy Spinach Pesto Pasta
(5)

A Note From feedfeed

Video by @cathstable

Prep time 15mins
Cook time 15mins

Recipe Card

ingredients

  • 4 cups baby spinach
  • 1 cup basil
  • 1/2 cup toasted walnuts
  • 6 tablespoons olive oil, divided
  • 1 lemon, zested and juiced
  • Kosher salt, to taste
  • Black peppercorns, freshly ground, to taste
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon Simply Organic Crushed Red Pepper
  • 1 pound dried spaghetti

Method

  • Step 1

    In a food processor, combine spinach, basil, walnuts, 3 tablespoons olive oil, lemon juice and zest and ¼ cup water, then puree until smooth. Season with salt and pepper, then set aside.

  • Step 2

    In a high-sided skillet or wide braiser, heat remaining olive oil, garlic and crushed red pepper over medium-high heat. Cook, stirring constantly, until golden and fragrant, about 2 minutes. Add the pasta, 5 cups water and a large pinch of salt. Bring to a simmer and cook until the pasta is al dente and the water has reduced into a thick sauce, 13-15 minutes.

  • Step 3

    Remove from the heat and stir in the spinach pesto. Adjust seasoning with salt and pepper, then serve.