Pasta with spinach pesto

Name: Pasta with spinach pesto
Prep time: 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: italian
Ingredients: 9 oz conchiglie; 5 oz spinach; 2 oz Parmesan cheese; 0.5 clove garlic; 3 tbsp olive oil; 0.5 tsp sea salt; pepper

Based on 21 ratings

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zartrosa

Community member

"Fresh spinach is one of my favorite ingredients as there are so many exciting ways to prepare it, such as this yummy pesto."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

120 min

Ingredients

2Servings

MetricImperial

250 g

conchiglie

150 g

spinach

50 g

Parmesan cheese

½ clove

garlic

3 tbsp

olive oil

½ tsp

sea salt

pepper

Utensils

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

Nutrition per serving

Cal749

Fat32 g

Protein25 g

Carb89 g

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
- 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!
Enjoy your meal!