If you’re craving a vibrant, flavorful pasta dish that feels both fresh and indulgent, then you’re going to love this Spinach Pistachio Pesto Pasta Recipe. It brings together bright green spinach and basil with the rich nuttiness of pistachios, all blended into a creamy pesto sauce that clings perfectly to your favorite rigatoni or pasta shape. Best of all, it’s a breeze to whip up in under 30 minutes, which makes it an ideal weeknight dinner or a springtime favorite that always impresses without any fuss.
Ingredients You’ll Need
The beauty of this recipe lies in how simple yet essential the ingredients are; each one plays a crucial role in building layers of taste, texture, and vibrant color that make this dish truly pop. Plus, you probably have many of these ingredients in your kitchen already!
- 1 lb rigatoni or your favorite pasta: Choose a pasta shape that holds onto sauces so every bite bursts with flavor.
- 4 cups packed spinach leaves: Fresh, tender spinach adds incredible color and a mild earthiness.
- 2 cups packed basil leaves: Fragrant basil balances the spinach with a sweet, aromatic note.
- 1/4 cup shelled pistachios: These add a unique, buttery crunch and a subtle nutty depth to the pesto.
- 2 cloves garlic: Garlic brings that unmistakable savory punch, tying the flavors together.
- 3 tablespoons fresh lemon juice: Lemon juice brightens everything up with a zingy freshness.
- 1/4 cup shredded Parmesan cheese: Parmesan adds a salty, cheesy richness that makes the pesto luxurious.
- 1/2 teaspoon salt: Enhances all the natural flavors in the pesto and pasta water.
- 1/4 teaspoon black pepper: Adds just the right amount of subtle heat and complexity.
- 1/2 cup olive oil: Olive oil creates a smooth, silky pesto texture and brings everything together.
- Crushed red pepper flakes (for garnish): Optional for gentle warmth and a bit of kick on top.
- Extra shredded Parmesan cheese (for garnish): To sprinkle on and make the dish look as good as it tastes.
How to Make Spinach Pistachio Pesto Pasta Recipe
Step 1: Cook the Pasta to Perfection
Start by bringing a large pot of water to a rolling boil and adding a pinch of salt. Gently add your rigatoni or chosen pasta and give it a stir to prevent sticking. Cook it for about 8 to 10 minutes, or until it’s just tender but still has a lively bite. This al dente texture will hold up beautifully against the creamy pesto sauce without getting mushy.
Step 2: Whip Up the Spinach Pistachio Pesto
While the pasta is working its magic, prepare the pesto. Toss the fresh spinach, basil leaves, pistachios, peeled garlic cloves, tangy lemon juice, Parmesan cheese, salt, and pepper into a food processor. Pulse everything a few times to start combining, then slowly drizzle in the olive oil as the machine runs, creating a smooth, luscious sauce. Don’t forget to scrape down the sides once or twice to make sure every bit gets blended. Taste the pesto and adjust salt or lemon juice if you want it brighter or bolder.
Step 3: Toss Pasta with Pesto and Pasta Water
Before draining your pasta, scoop out a cup of the starchy cooking water and set it aside—this is the secret ingredient for silky sauce consistency. Drain the pasta and transfer it to a big bowl. Add half of your freshly made pesto along with about 1/4 cup of the reserved pasta water. Stir gently but thoroughly so every noodle is luxuriously coated. Add more pesto or pasta water as needed until you reach the perfect balance of creamy texture and vibrant flavor. A pinch of salt and pepper at this stage helps make those flavors shine.
Step 4: Garnish and Serve
Finish off your masterpiece with a sprinkle of crushed red pepper flakes for a hint of spice and some extra Parmesan to make it truly irresistible. Serve warm, right away, so you can enjoy that fresh, herbal aroma wafting through your kitchen!
How to Serve Spinach Pistachio Pesto Pasta Recipe
Garnishes
Simple garnishes can elevate this dish without stealing the spotlight. Fresh basil leaves or a few chopped pistachios on top can add a pop of color and textural contrast. A drizzle of good quality olive oil or a squeeze of lemon can further brighten each serving right before eating.
Side Dishes
This pasta pairs wonderfully with light, refreshing sides. Think crisp green salads with a tangy vinaigrette, roasted asparagus, or even some crusty garlic bread to soak up any leftover pesto. These additions keep the meal balanced and inviting.
Creative Ways to Present
For gatherings, consider plating the pasta in individual bowls and topping each with a small basil sprig and a spoonful of extra pesto on the side, inviting guests to customize their own bites. Alternatively, serve it family-style in a large bowl so everyone can dig in and savor the colorful goodness together.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Pistachio Pesto Pasta Recipe keeps well in an airtight container in the fridge for up to 3 days. To preserve freshness, stir in a little olive oil before sealing to prevent sticking and drying out.
Freezing
While you can freeze the pesto separately in an ice cube tray for later use, freezing the pasta with the pesto is not recommended because the texture of the pasta changes once thawed. Instead, prepare fresh pasta when you’re ready to enjoy it again.
Reheating
When reheating, warm the pasta gently in a skillet over medium-low heat with a splash of water or olive oil to revive its creamy texture without overcooking. Avoid microwaving directly, which can dry it out or heat unevenly.
FAQs
Can I use a different type of nut instead of pistachios?
Absolutely! Walnuts, pine nuts, or almonds can work as tasty substitutes, though they’ll alter the flavor slightly. Pistachios offer a unique nuttiness that’s part of what makes this Spinach Pistachio Pesto Pasta Recipe special.
Is it possible to make this pesto vegan?
Yes, just swap out the Parmesan cheese for a vegan-friendly alternative or nutritional yeast. It won’t taste exactly the same, but you’ll still get a deliciously vibrant and creamy pesto coating your pasta.
What pasta shapes work best with this recipe?
Short, ridged pastas like rigatoni, penne, or fusilli are ideal because they catch the pesto sauce nicely. However, feel free to use spaghetti or linguine if that’s what you have on hand—the flavors will still shine.
Can I prepare the pesto in advance?
Yes! You can make the pesto up to 1 day ahead. Store it in an airtight container and press a piece of plastic wrap directly onto the surface to prevent browning. Give it a good stir before mixing with pasta.
How can I make the pesto thinner if it feels too thick?
Simply add more olive oil a little at a time while blending, or stir in a bit of reserved pasta cooking water to loosen it up without losing flavor.
Final Thoughts
This Spinach Pistachio Pesto Pasta Recipe is a shining example of how a handful of fresh, simple ingredients can come together to create a dish that feels both nourishing and indulgent. Whether you’re new to pesto or simply searching for a bright, easy dinner to toss together on a busy night, this recipe is certain to become a beloved staple in your kitchen. Give it a try—you might just find your new favorite pasta!
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Spinach Pistachio Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach Pistachio Pesto Pasta is a vibrant and fresh Italian-inspired dish perfect for a quick and delicious springtime meal. Combining nutritious spinach and aromatic basil with crunchy pistachios, this easy pasta recipe can be prepared in under 30 minutes and makes a flavorful dinner that the whole family will enjoy.
Ingredients
For the Pasta:
- 1 lb rigatoni or your favorite pasta
For the Spinach Pistachio Pesto:
- 4 cups packed Kroger spinach leaves
- 2 cups packed Simple Truth basil leaves
- 1/4 cup shelled pistachios
- 2 cloves garlic
- 3 tablespoons fresh lemon juice
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
For Garnish:
- Crushed red pepper flakes
- Shredded Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of water to a rapid boil and add salt. Slowly add the rigatoni and stir gently to prevent sticking. Return water to a boil and cook the pasta for 8 to 10 minutes until it reaches your desired tenderness.
- Prepare the Pistachio Spinach Pesto: While pasta cooks, combine spinach, basil, shelled pistachios, garlic cloves, fresh lemon juice, shredded Parmesan cheese, salt, and black pepper in a food processor. Turn on the processor and slowly stream in olive oil until the mixture becomes smooth and well blended. Stop and scrape down the sides if needed, then blend again. Taste the pesto and adjust seasoning or add more olive oil if a thinner consistency is preferred.
- Combine Pasta and Pesto: Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and transfer it to a large bowl. Add half of the pesto and 1/4 cup of the reserved pasta water to the pasta, stirring well to coat. Add more pesto and pasta water as necessary to achieve the desired consistency and flavor. Season with additional salt and pepper to taste.
- Garnish and Serve: Garnish the pasta with crushed red pepper flakes and shredded Parmesan cheese if desired. Serve the dish warm for a delightful meal.
Notes
- Feel free to substitute rigatoni with any pasta shape you prefer, such as penne or fusilli.
- Reserve pasta water helps to adjust the pesto sauce consistency and adds flavor.
- For a nuttier flavor, toast the pistachios lightly before blending.
- This pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of extra lemon juice before serving to brighten the flavors if desired.
