Pasta with spinach pesto

Pasta with spinach pesto

Based on 8 ratings

zartrosa


“Fresh spinach is one of my favorite ingredients as there are so many exciting ways to prepare it, such as this yummy pesto. Publish your own recipe on Kitchen Stories and send it to community@kitchenstories.io”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-2+
250 g conchiglie
150 g spinach
50 g Parmesan cheese
½ clove garlic
3 tbsp olive oil
½ tsp sea salt
pepper
Metric
Imperial

Utensils

  • immersion blender
  • pot
  • liquid measuring cup
  • paper towels
  • colander
  • cutting board
  • knife

Nutrition per serving

Cal
749
Protein
25g
Fat
32g
Carb
89g

Step 1/3

  • 150 spinach
  • 50 Parmesan cheese
  • ½ clove garlic
  • paper towels
  • colander
  • cutting board
  • knife

Wash the spinach and dry on paper towels. Cut the Parmesan cheese into small pieces. You can also use grated Parmesan cheese if you prefer. Peel and chop the garlic.

Step 2/3

  • 3 tbsp olive oil
  • ½ tsp sea salt
  • pepper
  • immersion blender
  • liquid measuring cup

Put spinach and Parmesan cheese into a liquid measuring cup, then add olive oil, garlic, and sea salt. Blend everything into a smooth pesto. If it’s too thick, add some extra olive oil. Season with pepper, then refrigerate for approx. 2 hrs.

Step 3/3

Cook conchiglie or pasta of your choice according to package instructions. Drain in a colander, then return to the pot. Add as much pesto as you like, stir to combine. Enjoy!
  • 250 conchiglie
  • pot

Cook conchiglie or pasta of your choice according to package instructions. Drain in a colander, then return to the pot. Add as much pesto as you like, stir to combine. Enjoy!