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Spinach pesto pasta

Spinach pesto pasta

By Sebastian Hirano
10’ Prep time
15’ Cook time
25’ Total time
572 Calories
4 Serving

Summary

In this quick and easy meal, spinach adds a nutritious twist to a much loved classic .
Sebastian Hirano 0 Followers

Step by Step

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Step 1

Cook the pasta in a large pan of boiling salted water according to the pack instructions then drain, reserving a cupful of the cooking water. Meanwhile, put the spinach, basil, cheese, lemon zest and juice, garlic and olive oil in a food processor and whizz until mostly smooth; season.
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Step 2

Return the pasta to the hot, dry pan and stir in the spinach mixture with 3-5 tbsp of the reserved pasta water to create a thick, glossy sauce. Season if needed. Serve immediately with the chilli flakes and a little more grated or shaved cheese on top.

Ingredient

  • Lemon
    Lemon
    0.5
  • Parmigiano reggiano
    Parmigiano reggiano
    50 grams
  • Garlic cloves
    Garlic cloves
    2
  • Basil
    Basil
    25 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    80 mls
  • Baby leaf spinach
    Baby leaf spinach
    260 grams
  • Dried chilli flakes
    Dried chilli flakes
    2 tsp
  • Waitrose 1 ditaloni rigati pasta
    Waitrose 1 ditaloni rigati pasta
    360 grams

Nutrition Facts

View nutrition facts
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