Spinach Pesto Sauce With Linguine or Spaghetti
A fresh and flavorful spinach pesto sauce offers an attractive topping for linguine or spaghetti, best served with Parmesan and a salad.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling salted water for pasta.
-
Clean spinach thoroughly, discarding stems, then coarsely chop leaves to yield 4 to 6 cups packed.
-
In a food processor, combine 1 cup spinach, garlic, pine nuts, basil, and a few teaspoons olive oil; pulse until crushed.
-
Gradually add remaining spinach and small amounts of olive oil, scraping the bowl as needed, until the mixture is smooth.
-
Incorporate Parmesan cheese and kosher salt, processing until smooth, then adjust seasonings to taste.
-
Cook pasta according to package directions; drain, reserving 1/2 cup of the cooking water.
-
Toss hot pasta with about half of the pesto mixture and 1 to 2 tablespoons of reserved cooking water. Continue adding more pesto and water, as needed, until the pasta is well coated.