Save to your scrapbook

    Spinach pesto pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spinach pesto pasta

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    360g Waitrose 1 ditaloni rigati pasta, or other tube pasta
    260g baby leaf spinach
    ½ x 25g pack basil, leaves only
    50g parmigiano reggiano, grated, plus extra to serve
    ½ lemon, zest of all, 1 tsp juice
    2 garlic cloves, crushed
    80ml extra virgin olive oil
    1-2 tsp dried chilli flakes, to serve


    1. Cook the pasta in a large pan of boiling salted water according to the pack instructions then drain, reserving a cupful of the cooking water. Meanwhile, put the spinach, basil, cheese, lemon zest and juice, garlic and olive oil in a food processor and whizz until mostly smooth; season.

    2. Return the pasta to the hot, dry pan and stir in the spinach mixture with 3-5 tbsp of the reserved pasta water to create a thick, glossy sauce. Season if needed. Serve immediately with the chilli flakes and a little more grated or shaved cheese on top.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars