Spinach Pesto Pasta
Spinach pesto pasta is one of those dishes that feels almost unfair in how easy it is—especially given how good it tastes. It’s firmly in my “weeknight miracle” category, the kind of meal I can make without thinking too hard and still feel like I’ve done something right for myself (and anyone lucky enough to be at the table).
Honestly, the hardest part of this dish has nothing to do with the sauce. It’s not overcooking the pasta—whatever shape you’re in the mood for—and remembering to reserve a little of that starchy pasta water before draining. That’s it. Everything else is a quick spin in the food processor and a toss: low-effort, high-reward.
This spinach pesto is a lighter, healthier take on the traditional version, without sacrificing flavor. Instead of relying on parmesan and pine nuts, this version skips the cheese entirely and swaps in roasted almonds. Almonds bring a subtle nuttiness and natural creaminess, plus they’re packed with heart-healthy fats, vitamin E, and magnesium. Keeping the skins on adds even more fiber and antioxidants—and a little rustic edge I love.
Spinach
Spinach does the heavy lifting here, nutritionally speaking. Fresh baby spinach is loaded with vitamins A, C, and K, along with iron and folate. It purees beautifully, creating a vibrant green sauce that feels fresh and nourishing rather than heavy. This is one of those cases where “healthy” doesn’t mean boring—it just means you feel really good after eating it.
Food Processor to the Rescue
All you really need is a food processor and a short list of ingredients: baby spinach, fresh basil, garlic, roasted almonds, lemon juice, miso (the real secret weapon), reserved starchy pasta water, and a good-quality EVOO. The miso is what takes this pesto from good to unforgettable. It adds depth, saltiness, and that elusive umami quality that makes you keep going back for another bite, trying to figure out why it tastes so satisfying.
Once tossed with hot pasta and loosened (as needed) with a splash of reserved pasta water, the sauce turns creamy and glossy, clinging to every curve and ridge. It’s bright from the lemon, savory from the miso, and rich without feeling heavy. Comfort food, but with a fresh, modern edge.
This is the kind of pasta that quietly earns a permanent spot in your rotation. It works just as well for a solo dinner as it does for a table full of guests, and it always feels a little impressive—even though you know how simple it really was. When a dish is this easy, this flavorful, and this versatile, you really can’t go wrong.
Spinach Pesto Pasta
Ingredients:
- 1 pound rotini or fusilli pasta
- 3 cups baby spinach, packed
- 2 cups fresh basil, packed
- 1/2 cup lightly roasted almonds (skin on), roughly chopped
- 2 medium garlic cloves, grated
- 3 tablespoons good quality Extra virgin olive oil
- 2 tablespoons white miso
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Shaved Parmigiano-Reggiano, for serving (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just shy of al dente. After about 5 minutes of cooking – when the pasta is not yet cooked through, but the water is cloudy – scoop out about 1 cup of the cooking water and set aside.
- To the bowl of a food processor, such as a Cuisinart fitted with a blade attachment, add the spinach, basil, roasted almonds, garlic, oil, miso, lemon juice, and 1/2 cup reserved pasta cooking liquid; blend until very smooth and creamy, about 1-2 minutes.
- Drain the pasta and return it to the pot. Add the pesto sauce and some freshly ground black pepper, and stir to coat. If the pesto is too thick, you can add a little more pasta water for a creamier consistency. Garnish with some shaved Parmigiano-Reggiano and serve immediately.
