New This Month

Spinach Pesto Penne


Subbing spinach in for basil lends a sweetness to this pesto that is simply divine when tossed with penne.

  • Servings: 4

Photography: Jonathan Lovekin

Source: Everyday Food, March 2013


  • 3/4 pound penne
  • 8 ounces trimmed spinach
  • 1/2 cup walnuts
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil
  • 1 small garlic clove
  • Ricotta


  1. Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta.

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