Spinach Pesto Pasta With Walnuts | CookOS

Spinach Pesto Pasta

Name: Spinach Pesto Pasta With Walnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz spaghetti; 5 oz fresh spinach; 1/2 cup grated pecorino cheese, plus more for garnish; 1/4 cup walnuts; 1 clove garlic; 1/4 cup extra virgin olive oil, plus more for drizzling; 1/4 cup fresh basil leaves; Salt, to taste; Freshly ground black pepper, to taste; 1 tbsp chopped walnuts, for garnish

Spinach pesto pasta is a vibrant Italian-inspired dish that swaps traditional basil for fresh spinach and uses walnuts instead of pine nuts, creating an earthy, budget-friendly green sauce that coats spaghetti in minutes.

🌍Italian 🏷️Spinach pesto 🏷️Pesto pasta 🏷️Spaghetti 🏷️Walnut pesto Vegetarian

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by bortipastabar

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Ingredients

8 oz spaghetti
5 oz fresh spinach
1/2 cup grated pecorino cheese, plus more for garnish
1/4 cup walnuts
1 clove garlic
1/4 cup extra virgin olive oil, plus more for drizzling
1/4 cup fresh basil leaves
Salt, to taste
Freshly ground black pepper, to tasteoptional
1 tbsp chopped walnuts, for garnishoptional

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Instructions

1
Bring a large pot of water to a boil and salt it generously.
2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
3
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh spinach, pecorino cheese, walnuts, olive oil, fresh basil, a pinch of salt, and the garlic clove.
4
Blend the ingredients until a smooth paste forms.
5
Transfer the finished pesto to a large mixing bowl.
6
To warm the pesto, carefully place the mixing bowl over the pot of boiling pasta water for a minute, stirring gently.
7
Once the pasta is cooked, use tongs to transfer it directly from the pot to the bowl with the pesto.
8
Toss the spaghetti with the pesto until it is evenly coated.
9
Plate the pasta, twisting it into a nest. Top with any remaining pesto from the bowl.
10
Garnish with chopped walnuts, freshly ground black pepper, a drizzle of olive oil, and an extra sprinkle of pecorino cheese.
11
Serve immediately and enjoy.

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Tips & Notes

Pro tips

Toast walnuts lightly in a dry pan for 2–3 minutes before blending to deepen their nutty flavor and reduce bitterness.
Reserve 1 cup of pasta cooking water before draining—add it gradually to the pesto to reach your desired sauce consistency without thinning it too much.
Toss the warm pasta with pesto over low heat for 30 seconds to emulsify the oil and coat the noodles evenly.
Use a food processor rather than a blender for textured, rustic pesto; avoid over-processing, which releases bitter compounds from the spinach.

Substitutions

Walnuts → pine nuts, almonds, or sunflower seeds (adjusts richness; sunflower seeds are more affordable)
Pecorino cheese → Parmigiano-Reggiano (slightly milder and sweeter) or Grana Padano (softer edge)
Fresh basil → arugula or mint (changes flavor profile; use same quantity)
Extra virgin olive oil → light olive oil (reduces grassy notes; not recommended for best results)

Storage & make-ahead

Store leftover pesto in an airtight container in the refrigerator for up to 3 days; freeze for up to 1 month. Toss with freshly cooked pasta to serve, adding extra olive oil if needed.

Equipment

Food processor or blender

Common Questions

Can I make spinach pesto ahead of time?

Yes. Store the pesto in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Add the pasta and extra olive oil just before serving.