The pasta with spinach and almond pesto is one of those first courses I often prepare when I want something simple yet different from the usual. It’s one of those recipes made with ingredients we almost always have at home that still manages to bring a creamy, flavorful dish to the table.
In my home, spinach recipes are never missing, especially for quicker preparations, and this spinach pesto has over time become a valid alternative to the classic Genoese pesto. It is delicate, enveloping and perfect for anyone looking for an easy and quick vegetarian first course.
This type of sauce is one of those practical solutions I often use in other recipes too: on my blog you’ll find several original homemade pesto recipes that are different from the usual, all designed to bring quick first courses to the table without sacrificing attention to detail.
The pasta with spinach and almond pesto adapts easily to various shapes, from rigatoni to penne and to short pasta that hold the sauce better, making it a perfect idea for an everyday lunch but also for a simple and well-made menu. It’s especially great with fresh homemade pasta such as busiate, maccheroni al ferretto, homemade ridged cavatelli and even gnocchi.
If you love cooking with seasonal ingredients, this is a recipe that fits well into home cooking: simple, with just a few ingredients and the right balance to get a dish that really works. Let’s go to the kitchen and make pasta with spinach pesto together — and if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
Also check out these pasta recipes with original pestos that are a bit different from the usual:
- Cuisine: Italian
Ingredients to make pasta with spinach pesto
This amount of pesto is fairly generous: adjust it to your taste to get a more or less creamy pasta. If any is left over, you can store it in the refrigerator covered with a drizzle of extra virgin olive oil or freeze it in small portions, ready to use.
- 8 1/3 cups spinach (fresh)
- 10 leaves basil (if in season)
- 1.5 oz pecorino
- 2 oz Parmigiano (Parmesan)
- 1/3 cup almonds (lightly toasted in a pan)
- 1 pinch salt
- 1 pinch black pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (to slow the oxidation of the spinach)
- 1.1 lb pasta (fresh (about 1.1 lb) or 14 oz dry)
Tools
- Pots
- Blender
Let’s prepare the pasta with spinach pesto
Thoroughly wash the fresh spinach under running water and remove any tougher stems. Gently dry the leaves using a salad spinner or by patting them with a clean kitchen towel. Alternatively, you can use pre-washed, ready-to-use bagged spinach.
Place the spinach in the blender jar along with the basil leaves if they are in season, then add the lemon juice and the extra virgin olive oil. Blend for a few seconds to create an initial green cream and to reduce the volume of the leaves.
Then add the almonds, the Parmesan and the Pecorino Romano broken into pieces, and the garlic. Add a pinch of salt and a grind of black pepper, then blend again, pouring in a little more extra virgin olive oil in a thin stream if needed, until you obtain a smooth cream.
Bring plenty of salted water to a boil and cook the pasta until al dente.
Drain the pasta and transfer it to a bowl or a pan. Add the spinach pesto and mix well, adding a few tablespoons of the cooking water if needed to make the sauce creamier. Divide the pasta among plates and finish with a sprinkle of Parmesan or Pecorino.
Storage notes and tips
It’s best to eat the pasta just made, while the pesto can be kept in the fridge for 2–3 days, well sealed and covered with a drizzle of oil.
You can also freeze it in small portions. Do not heat the pesto on the stove: it may lose color and flavor.
Always use a little cooking water to toss the pasta: it makes a difference.
If you want more character, add a handful of chopped almonds on top and a sprinkle of Parmesan or Pecorino.
It’s also great cold, like a summer pasta salad.
Frequently Asked Questions
How do you use spinach pesto for pasta?
Simply loosen it with a bit of pasta cooking water and toss it with hot pasta, without heating it on the stove.
Can spinach pesto be used cold?
Yes, it’s perfect for cold pasta, especially in summer.
Which pasta shape should I choose?
Short shapes like rigatoni, fusilli or penne work best because they hold the sauce well.
Can I prepare the pesto in advance?
Yes, it keeps in the fridge for a few days or can be frozen.
