Pasta With Spinach Pesto Recipes

SPINACH PESTO PASTA RECIPE BY TASTY

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

PASTA WITH SPINACH PESTO

Steps:

• Cook pasta in boing water until al dente.
• Drain and set aside.
• Meanwhile prepare sauce.
• Wash spinach and remove stems (the worst part of doing this recipe. I've tried using frozen instead but it isn't as good).
• In a large saucepan(or in the microwave), cook the spinach in water until wilted, approximately 4 minutes.
• Drain, squeeze out moister, and chop finely.
• Add garlic to spinach.
• Set aside.
• [I always use a couple of cloves.].
• Heat oil in a large skillet (I use a wok).
• 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.
• The pasta and the spinach end up being done at about the same time.
• Add the nuts and saute until light brown.
• Reduce heat, add spinach mixture and cook 3 minutes.
• Add the pasta and pepper to the spinach mixture, tossing.
• Add the cheese, toss and serve.
• Recipe can be dressed up with the addition of sauteed chicken, scallops, and/or shrimp.

SPINACH PESTO PASTA WITH OLIVES

Steps:

• Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
• Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.