Spinach pesto pasta
Waitrose and Partners

Spinach pesto pasta

In this quick and easy meal, spinach adds a nutritious twist to a much loved classic .

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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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
  • 2 tsp dried chilli flakes, to serve (1-2 tsp)


  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.


Typical values per serving when made using specific products in recipe


2,394kJ/ 572kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating