Pesto Penne with Spinach and Pine Nuts
Tender penne tossed with fragrant basil pesto, fresh spinach and Parmesan, finished with crunchy toasted pine nuts. A delicious 25-minute pasta dinner!
This easy pesto penne pasta with spinach and pine nuts is a fresh, flavourful dinner that comes together in about 25 minutes. Tender penne is tossed with basil pesto, wilted spinach, Parmesan cheese and toasted pine nuts for a simple pasta dish with plenty of texture and rich herb flavour.
It is an ideal quick weeknight pasta recipe when you want something comforting without making a heavy sauce. A splash of reserved pasta water helps the pesto coat every piece of penne, while lemon juice keeps the flavours bright. Simple, satisfying and so good served warm with extra Parmesan on top.
Fresh and Flavourful Pesto Penne with Spinach and Pine Nuts
This easy pesto penne with spinach brings together tender pasta, fragrant basil pesto, fresh spinach and golden toasted pine nuts. A little Parmesan adds richness, while fresh lemon juice brightens everything up. Ready in just 25 minutes, it’s a delicious Italian-inspired pasta dish with plenty of fresh flavour and just the right amount of crunch.
Why You’ll Love This Easy Basil Pesto Pasta
The combination of silky pesto sauce, tender spinach and crunchy pine nuts makes this pasta surprisingly delicious. Toasting the pine nuts brings out their lovely nutty flavour, and a splash of reserved pasta water helps the pesto coat every piece of penne. It’s a simple little trick that makes all the difference. Finish with freshly grated Parmesan and an extra squeeze of lemon.
A Quick and Delicious Pasta Dinner for Any Season
This pesto penne with spinach and pine nuts is perfect for busy weeknights, relaxed weekend lunches or an easy meatless dinner. Serve it warm with garlic bread and a crisp green salad, or enjoy it chilled as a refreshing pesto pasta salad. It’s especially lovely in spring and summer, but equally satisfying when you need a quick, comforting dinner on a chilly evening.
Fresh Ingredients for Pesto Penne Pasta
This ingredient spread shows everything needed for easy pesto penne pasta with spinach and pine nuts. Dry penne, fresh spinach, basil pesto, Parmesan, garlic, lemon and toasted pine nuts come together to create a quick, fresh pasta dinner. The ingredients are simple, but each one adds something—the lemon brightens the pesto, while the pine nuts give the finished pasta a light, nutty crunch.
Real Kitchen Tip: The Secret to Perfect Pesto Penne with Spinach
Before draining your penne, save about ½ cup of the starchy pasta water. Toss the hot pasta with the basil pesto and a splash of reserved water, adding a little more until the sauce becomes silky and coats every piece. Keep the heat low so the pesto stays fresh and vibrant. Fold in the spinach until just wilted, then finish with toasted pine nuts, freshly grated Parmesan and a squeeze of lemon. Such a simple trick, but it makes a big difference!
Tips and Tricks for the Best Pesto Penne with Spinach and Pine Nuts
• Cook the penne until al dente. Keep the pasta slightly firm, as it will soften a little more when tossed with the warm pesto sauce. Nobody wants mushy penne!
• Always save some pasta water. Reserve about ½ cup before draining. Add a few tablespoons at a time to create a silky basil pesto sauce that coats every piece of pasta.
• Toast the pine nuts carefully. Heat them in a dry skillet over medium-low heat, stirring frequently. They turn golden surprisingly quickly, so don’t walk away from the pan!
• Chop the spinach into smaller pieces. Roughly chopped baby spinach mixes more evenly through the penne. Cook it briefly with the garlic until just wilted to preserve its fresh colour and flavour.
• Keep the heat low when adding pesto. High heat can darken fresh basil pesto and dull its flavour. Toss the pasta gently over low heat, adding reserved pasta water as needed.
• Use freshly grated Parmesan. It melts more smoothly into the warm pasta than pre-shredded cheese. Taste before adding extra salt, since pesto and Parmesan are already quite savoury.
• Finish with lemon and extra pine nuts. Add freshly squeezed lemon juice to brighten the rich pesto, then sprinkle toasted pine nuts over the pasta just before serving. They’ll stay crunchy and add a lovely contrast to the tender spinach and penne.
Delicious Variations for Pesto Penne with Spinach and Pine Nuts
• Add juicy cherry tomatoes. Toss in halved cherry tomatoes for a burst of sweetness and colour. They’re especially delicious with fresh basil pesto, spinach and Parmesan.
• Try a creamy pesto sauce. Stir in a splash of heavy cream for a richer, creamier pesto penne. Add a little reserved pasta water to keep the sauce silky without making it too heavy.
• Make it a chicken pesto pasta. Add sliced grilled chicken or shredded rotisserie chicken for a hearty, protein-rich dinner that’s perfect for busy weeknights.
• Try a Mediterranean twist. Add chopped sun-dried tomatoes, crumbled feta and a handful of Kalamata olives. Their savoury flavours pair beautifully with the fragrant basil pesto.
• Swap the pine nuts. Toasted walnuts or sliced almonds add a delicious crunch and are a more budget-friendly alternative to pine nuts.
• Add extra green vegetables. Toss in steamed broccoli, asparagus or green peas for a colourful vegetable pesto pasta. A little extra Parmesan brings everything together.
• Turn it into a summer pasta salad. Let the cooked penne cool before tossing it with pesto, fresh spinach, cherry tomatoes and toasted pine nuts. Add a squeeze of lemon just before serving for a refreshing summer lunch or barbecue side dish.
Pesto Penne with Spinach and Pine Nuts
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Fine grater
- Citrus juicer
Ingredients
- 12 ounces penne pasta
- 1 tablespoon salt for the pasta water
- ⅓ cup pine nuts
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 3 cups baby spinach fresh and roughly chopped into small pieces
- ¾ cup basil pesto
- ½ cup reserved pasta water as needed
- ½ cup Parmesan cheese finely grated and divided
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes optional
- 2 tablespoons fresh basil chopped, optional
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package directions. Reserve ½ cup of the pasta water, then drain.
- Toast the pine nuts. Add the pine nuts to a large dry skillet over medium-low heat. Cook for 2 to 3 minutes, stirring often, until lightly golden. Transfer them to a plate.
- Cook the spinach. Add the olive oil and garlic to the skillet. Cook for about 30 seconds. Add the chopped spinach and cook for 1 to 2 minutes, just until it begins to wilt.
- Add the pasta and pesto. Reduce the heat to low. Add the cooked penne, pesto, lemon juice, black pepper and half of the Parmesan. Toss gently to combine.
- Loosen the sauce. Add the reserved pasta water a few tablespoons at a time until the pesto becomes smooth and coats the pasta evenly.
- Serve. Top with the remaining Parmesan, toasted pine nuts and fresh basil. Serve immediately.
Notes
- Cook the penne until just al dente so it stays firm when tossed with the warm pesto sauce.
- Reserve some pasta water before draining. It helps loosen the pesto and creates a smoother pesto penne pasta sauce.
- Add the pesto over low heat or after removing the skillet from the burner. High heat can darken the basil and dull its fresh flavour.
- Toast the pine nuts carefully. They brown quickly, so stir often and remove them as soon as they turn lightly golden.
- Freshly grated Parmesan melts more smoothly and gives this spinach pesto pasta better flavour than pre-shredded cheese.
- Chop the spinach into smaller pieces so it mixes evenly through the penne instead of gathering in large clumps.
- Taste the pasta before adding extra salt. Pesto and Parmesan are already naturally salty.
- This easy pesto pasta with spinach and pine nuts can be served warm, at room temperature or chilled as a pesto pasta salad.
- When serving it cold, add a little extra lemon juice or olive oil because the pasta will absorb some of the sauce as it chills.
- Add the pine nuts just before serving so they keep their light crunch.