Pasta with spinach pesto

Name: Pasta with spinach pesto
Prep time: 900 s
Total time: 900 s
Yield: 2 Servings
Cuisine: italian
Ingredients: 250 g conchiglie; 150 g spinach; 50 g Parmesan cheese; ½ clove garlic; 3 tbsp olive oil; ½ tsp sea salt; pepper

Based on 9 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.com”

Difficulty

Easy 👌

min.

Preparation

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

How-To Videos

Utensils

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

Nutrition per serving

Cal
749

Protein
25g

Fat
32g

Carb
89g

Step 1/3

150 g spinach
50 g 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

250 g conchiglie

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!