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Classic pesto pasta with fresh basil, pine nuts and parmesan cheese... Ready in 20 minutes so one of my best last minute dinner ideas!

Spinach Pesto Pasta with Almonds

My creamy spinach pesto recipe: the basil pesto haters loved this version and the lovers loved this spinach pesto to bits...
Course Lunch, Main Course, Starter
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories per serving 727 kcal

Ingredients

  • 9 oz dry spaghetti (250 g)
  • 5,5 oz fresh spinach (155 g)
  • 1 medium garlic clove chopped
  • 4 tbsp almonds (peeled)
  • 1 oz parmesan cheese (28 g), shaved
  • olive oil
  • pepper
  • salt

Instructions

  1. Coarsely crush the peeled almonds. Rinse the spinach and drain on a clean kitchen towel. Then blanch the spinach in some salted boiling water for 1 minute until tender. Immediately drain the spinach and carefully squeeze out the excess water.

  2. Then transfer the blanched spinach to a blender. Add the chopped garlic, the grated parmesan and half of the crushed almonds. Season with a little pinch of pepper and salt. Blend the ingredients for a couple of seconds.

  3. Add a little splash of olive oil and then blend again. Keep blending and adding olive oil until you end up with a slightly runny green pesto. Check the seasoning of the spinach pesto and add extra pepper or salt to taste if necessary.


  4. Cook the pasta in a large pan of salted boiling water until tender and then drain it. Return the hot pasta to the pan and add the spinach pesto. Stir the pasta well.


  5. Then transfer the spinach pesto pasta onto deep plates. Sprinkle with a little extra salt and olive oil. Garnish with the rest of the crushed almonds and serve the pesto pasta hot.

  6. Classic pesto pasta with fresh basil, pine nuts and parmesan cheese... Ready in 20 minutes so one of my best last minute dinner ideas!