Spinach Pesto Pasta

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Last Updated on September 1, 2020 by Chef Mireille

Spinach Pesto Pasta

A fabulous Spinach Pesto makes this Vegetarian Pasta meal quick and easy to put together.

bowl of pasta with chickpeas

I love pesto, but don’t make it very often because basil leaves are so tender and go bad so quickly. Often times I want to make pesto and buy a bunch of basil, but sometimes my schedule gets busy and then within a day or two, the leaves are starting to turn black. Spinach is much stronger and can stay in the refrigerator for several days before I get around to making the pesto.

Since I love pesto so much, I always buy a big bunch of spinach whenever I go grocery shopping. First of all, I love spinach and use it in so many different ways – everything from rice to smoothies, but I love to make Spinach Pesto.

Although basil pesto is the classic Italian version, modern pesto’s can be made from a variety of green herbs and vegetables like spinach, cilantro, parsley, kale and beet greens. Here is my version of Spinach Pesto and how to incorporate it into a quick and easy Vegetarian pasta dinner. In addition to pasta, pesto is such a versatile condiment. The store bought versions are usually more dry, but in this wetter version that I make, you can use it as salad dressing, pizza base (instead of Marinara) and a dip with fried foods like this Fried Ravioli or Italian Chickpea Fritters.

Spinach Pesto

Spinach Pesto Pasta - edit 1
Spinach Pesto Pasta
Spinach Pesto Pasta
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5 from 3 votes
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Spinach Pesto Pasta

A fabulous spinach pesto with roasted garlic makes this a flavorful Vegetarian one pot meal.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 8
Calories: 459.97kcal

Ingredients

  • Pesto Ingredients:
  • 1 cup + 2 tablespoons olive oil
  • 1 head garlic peeled
  • 4 cups spinach leaves
  • 1/2 cup shelled pistacchios
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon salt
  • Pasta Ingredients:
  • 1 tablespoon olive oil
  • 1 large tomato chopped
  • 1 sprig oregano leaves
  • 15.5 oz. can chickpeas
  • 3 cups cooked bowtie pasta
  • 2 tablespoons grated Parmesan or Romano cheese

Instructions

  • Preheat oven to 400 F.
  • To make the pesto, combine garlic with 2 tablespoons of the olive oil in an oven safe dish.
  • Roast for 20 minutes, until golden brown.
  • Combine roasted garlic with spinach, pistacchios, red pepper and salt in a food processor. Blend to chop.
  • While the processor is running, slowly add the remaining olive oil until well blended.
  • To make the pasta, heat 1 tablespoon of olive oil.
  • Add tomato and oregano. Saute for about 5 minutes, until tomatoes are softened.
  • Add 2/3 cup of the pesto and fry for a few minutes.
  • Add chickpeas and cooked pasta. Toss to combine.
  • Adjust salt and pepper, as necessary.
  • Add cheese and toss to combine.

Nutrition

Calories: 459.97kcal | Carbohydrates: 32.17g | Protein: 7.95g | Fat: 34.23g | Saturated Fat: 4.67g | Sodium: 419.33mg | Fiber: 5.29g | Sugar: 3.15g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. manjulabharathkumar2016

    That is an interesting pesto with spinach mir . looks so yummy and love the bright green color of it. How wonderful they look after combining to the pasta..very nicely presented as well..

  2. usha

    I don’t roast garlic when making pesto. Will try it next time. Even I make spinach pesto more often than the ones with basil. Pesto pasta looks good

  3. Pavani

    This is exactly how I love my pasta with pesto, chickpeas. I usually use store bought pesto, but I’m in love with your spinach pesto recipe. Will have to try it out some time soon.

  4. Harini

    Love this pesto. Someone please tell my kids that it is ok to eat garbanzo beans in pasta. They feel it is not typical italian to eat garbanzo beans. Not sure where they got that.

    • Chef Mireille

      It’s not typical in Italian restaurants here but is quite common in Italy – Like all cuisines, Italian food is regional and most of the food we get here is Sicilian and southern Italian

  5. vaishalisabnani

    Spinach pesto is a great idea . I am
    Not fond of spinach but this is something that I would love . The pesto with pistachios is a great idea and I am definitely trying this soon . The clicks are tempting Mir .

  6. Srivalli Jetti

    I love the picture and the way it looks so inviting!..such a lovely combination..i am yet to try with spinach, must do sometime..

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