Pasta With Spinach Pesto

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“This pasta is good both hot and at room temperature. My daughter, now 8, asks for it frequently.”

Ingredients Nutrition


  1. Cook pasta in boing water until al dente.
  2. Drain and set aside.
  3. Meanwhile prepare sauce.
  4. Wash spinach and remove stems (the worst part of doing this recipe. I've tried using frozen instead but it isn't as good).
  5. In a large saucepan(or in the microwave), cook the spinach in water until wilted, approximately 4 minutes.
  6. Drain, squeeze out moister, and chop finely.
  7. Add garlic to spinach.
  8. Set aside.
  9. [I always use a couple of cloves.].
  10. Heat oil in a large skillet (I use a wok).
  11. If you use DeCecco fetuccine, which takes about 6-7 minutes to cook, you can put the pasta in the water immediately before starting the nuts.
  12. The pasta and the spinach end up being done at about the same time.
  13. Add the nuts and saute until light brown.
  14. Reduce heat, add spinach mixture and cook 3 minutes.
  15. Add the pasta and pepper to the spinach mixture, tossing.
  16. Add the cheese, toss and serve.
  17. Recipe can be dressed up with the addition of sauteed chicken, scallops, and/or shrimp.

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