Pasta Pesto Florentine
A vibrant, nutty pesto with spinach and Parmesan, perfect for pasta lovers seeking a flavorful, wholesome meal that can be served hot or cold.
Ingredients
Instructions
- In a food processor, process walnuts and garlic until smooth.
- Thaw and drain the frozen chopped spinach.
- Add spinach and all remaining ingredients to the walnut and garlic mixture and process until smooth.
- Spoon the pesto over cooked pasta of your choice.
- Serve hot or cold.
Tips & Substitutions
For a creamier texture, try adding a splash of heavy cream or a dollop of ricotta cheese to the pesto. If you prefer a nut-free version, substitute the walnuts with sunflower seeds. You can enhance the flavor with fresh basil instead of dried. If you have it on hand, use fresh spinach for a brighter taste. This dish pairs beautifully with Italian Broccoli for a nutritious side.
Serving Suggestions
Serve this Pasta Pesto Florentine with a side of garlic bread and a fresh garden salad for a complete meal. It also goes well with Italian recipes such as Vegetarian Minestrone Soup for a heartier option. For an elegant touch, garnish with additional grated Parmesan and a sprinkle of fresh herbs before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the pasta on the stove over low heat, adding a splash of water or olive oil to loosen the sauce. Alternatively, you can enjoy it cold as a refreshing pasta salad.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Pesto Florentine contains roughly 260 calories, with 11g protein, 18g carbohydrates, and 18g fat. It is an excellent source of vitamin A (33% of the Daily Value), protein (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 579mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just blanch it briefly in boiling water, then drain and chop before adding it to the food processor. This will give your pesto a vibrant color and fresh flavor.
How do I make this recipe vegan?
To make this recipe vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative. Nutritional yeast can also provide a cheesy flavor without dairy.
What pasta types can I use for this dish?
You can use any pasta you like! Short shapes such as penne or fusilli hold the pesto well, but long pasta like spaghetti or fettuccine also works beautifully. Just be sure to cook the pasta al dente for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).