Pesto Penne with Spinach and Pine Nuts
This easy pesto penne with spinach and pine nuts can be served hot or cold. I love it as a flavourful side dish, but it is hearty enough to enjoy as a simple main meal too.
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.
Reserve ½ cup of pasta water before draining. Adding a little at a time helps the basil pesto coat the penne evenly and keeps this easy spinach pesto pasta smooth instead of dry.
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.
Nutrition
Serving: 1servingCalories: 659kcalCarbohydrates: 70gProtein: 20gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 2404mgPotassium: 404mgFiber: 4gSugar: 4gVitamin A: 3220IUVitamin C: 7mgCalcium: 271mgIron: 3mg
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