Description
A delicious and easy creamy pesto pasta with spinach, perfect for a quick meal.
Ingredients
Scale
- 4 oz (113 g) fresh basil leaves
- 3 cloves garlic, peeled
- ½ cup (50 g) parmesan cheese, grated
- ¼ cup (60 ml) olive oil
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) reserved pasta water
- 2 tablespoons (28 g) butter
- 1 medium shallot, peeled and chopped
- 3 cloves garlic, minced
- 1 cup (30 g) baby spinach
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 servings pasta of choice (e.g., penne or fusilli)
Instructions
- Step 1: Prepare the Pesto: In a food processor, add fresh basil leaves, 3 garlic cloves, olive oil, and parmesan cheese. Blend until the mixture is smooth and well combined. Check the texture to ensure it is creamy and homogenous for better sauce coating.
- Step 2: Blend the Creamy Sauce: Transfer the pesto to a large blender. Add reserved pasta water and heavy cream. Blend, pulsing until the sauce is silky and well integrated to create a creamy consistency.
- Step 3: Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup (60 ml) of pasta water before draining the pasta. Drain and set pasta aside.
- Step 4: Sauté the Spinach: In a skillet, melt butter over medium heat. Add minced garlic and chopped shallot, sauté briefly, then add the baby spinach. Cook until the spinach wilts and turns bright green and tender, about 2 to 4 minutes.
- Step 5: Combine Pasta and Sauce: Add the cooked pasta to the skillet with sautéed spinach. Pour the creamy pesto sauce over the pasta and toss together until every piece is fully coated in sauce.
Notes
- Room Temperature: Store creamy pesto pasta in an airtight container up to 4 hours. Avoid longer to prevent spoilage.
- Refrigeration: Place pasta in an airtight container and refrigerate for up to 3 days. Reheat gently to maintain texture and flavor.
- Freezing: Transfer pasta to a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the pesto sauce is too thick after blending, gradually add 2 tablespoons of reserved pasta water to reach the desired consistency.
- When heating the sauce, if it begins to splatter after 5 minutes, lower heat to medium to avoid burning and ensure even cooking.
- To prevent pasta from sticking after draining, drizzle 1 tablespoon of olive oil and toss gently before combining it with the sauce.
- If spinach is undercooked, continue sautéing for 2 additional minutes, stirring until wilted and vibrant.
- To balance a sauce that is too salty, add a splash of cold water or a squeeze of lemon juice during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified