Spinach Pistachio Pesto Pasta

Why I Love This Spinach Pistachio Pesto Pasta

Spinach pistachio pesto pasta is one of my go-to spring dinners. I always have a batch of homemade pesto in the freezer, and this version with spinach and pistachios has become a family favorite. The lemon juice brightens the pesto beautifully, and the whole meal comes together in under 30 minutes.

Reasons to Make This Easy Pasta Recipe

• The bright, buttery pesto made with spinach and pistachios tastes like spring without being heavy.
• You can make this easy pasta recipe from start to finish in 30 minutes, including boiling the pasta and whipping up the pesto from scratch.
• It uses simple, everyday ingredients that you can find at any grocery store.

Key Ingredients for Homemade Pistachio Pesto

• Pistachios: They give the pesto a buttery, slightly sweet flavor. Use unsalted roasted or raw pistachios. If you only have salted, reduce the added salt. Toasting them in a dry pan for a few minutes deepens the flavor.
• Spinach: Fresh baby spinach blends smoothly and adds a boost of green. You can substitute half the spinach with arugula for a peppery kick.
• Lemon Juice: Freshly squeezed lemon juice brightens the pesto and balances the richness. Bottled juice won’t give the same fresh taste.

Kitchen Tools for Spinach Pistachio Pesto Pasta

• Food processor: essential for making the pesto smooth in seconds.
• Large pot (6-8 quart): for boiling the pasta.
• Colander: to drain the pasta and reserve some pasta water.

Tips for the Best Pesto Pasta

When you’re making the pesto, stream the olive oil in slowly while the food processor runs. This helps it emulsify into a creamy, cohesive sauce. If the pesto seems too thick, add a splash of the reserved pasta water, the starch helps the sauce cling to the noodles. Taste the pesto before you toss it with the pasta; the Parmesan adds salt, so you may not need much extra.

Pro Techniques for Perfect Pesto

For extra depth, toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool before blending so the pesto stays cool. If you’re making the pesto ahead, press a piece of plastic wrap directly onto the surface to prevent oxidation and keep it bright green. You can also blanch the spinach briefly in boiling water and shock it in ice water before blending for an even greener color.

Best Pasta Shapes for Spinach Pistachio Pesto

Rigatoni is great because the ridges hold onto the pesto, but any short pasta like penne, fusilli, or farfalle works well. Long pasta like spaghetti or fettuccine also works, just toss well and add extra pasta water if needed to coat every strand. Avoid very delicate shapes like angel hair, which can clump with the thick pesto.

Spinach Pistachio Pesto Pasta Variations to Try

To turn this into a heartier meal, top each serving with grilled chicken or sautéed shrimp. For a vegan version, skip the Parmesan and add a tablespoon of nutritional yeast for a cheesy flavor. If you don’t have pistachios, walnuts or slivered almonds work well. You can also stir a pinch of red pepper flakes into the pesto to add heat.

What to Serve with Spinach Pistachio Pesto Pasta

I like to serve this pasta with a simple arugula salad dressed with lemon and olive oil, the peppery greens are a nice contrast to the creamy pesto. For a side of vegetables, try roasted asparagus or steamed green beans. A sprinkle of extra Parmesan and crushed red pepper flakes on top of each bowl is always welcome.

How to Store Leftover Pesto Pasta

Leftover spinach pistachio pesto pasta keeps well in the refrigerator for up to 4 days. Store it in an airtight container. The pesto may darken slightly from oxidation, but it’s still perfectly good. To revive it, stir in a splash of olive oil or hot water before serving.

Freezing Pesto for Quick Meals

The pesto itself freezes beautifully. Pour any leftover pesto into an ice cube tray and freeze until solid, then transfer the cubes to a freezer bag. They’ll keep for up to 3 months. When you’re ready for a quick meal, thaw a few cubes and toss with freshly cooked pasta. The pasta alone doesn’t freeze well; it’s best to freeze the pesto and cook fresh pasta.

Best Ways to Reheat Pesto Pasta

To reheat leftover pasta, place it in a skillet over medium-low heat with a tablespoon of water or olive oil. Stir frequently until warmed through, about 3 to 5 minutes. You can also microwave individual portions, but the pesto might separate slightly, just give it a good stir. If the pasta seems dry, add a little extra oil.

Spinach Pistachio Pesto Pasta FAQs