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Spinach pesto pasta
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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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.