Pesto Pasta with Spinach and Cherry Tomatoes
I couldn’t decide between eating pasta and salad when crafting this recipe, so I split the difference. Pesto pasta is familiar, comforting, and a snap to throw together thanks to how easy it is to find the sauce. I like to mix it up by introducing vegetables and nuts that go well with basil pesto—in this case, spinach, cherry tomatoes, and walnuts. Bear in mind that the amount of salt and pepper you use will vary with the pesto you choose.
Ingredients
- 12 ounces short pasta, like penne or fusilli
- ½ teaspoon garlic powder
- ½ cup store bought basil pesto
- 3 generous handfuls fresh spinach
- ¾ cup halved cherry tomatoes
- 1 teaspoon salt
- Freshly ground black pepper
- ¼ cup chopped fresh basil
- ½ cup walnut pieces
Serving suggestion
Small fresh mozzarella balls
2 to 3 green onions, thinly sliced
Instructions
- 1Cook the pasta in salted water according to the package directions. Drain, reserving ¼ cup of the cooking water, and return the pasta to the pot.
- 2Stir in the pesto, spinach, cherry tomatoes, and salt. Taste, and season with black pepper and more salt, if desired.
- 3Cover the pot and let stand until the spinach is wilted.
- 4Add the basil and walnuts and stir until combined. If the pasta becomes dry, or you want to reheat it, add some of the reserved cooking water or a little olive oil.
- 5Serve topped with fresh mozzarella balls and green onions.
Easy Ingredient Swaps
↔Arugula for the spinach—about 2 cups if you don’t want to overpower the rest of the dish since it’s stronger tasting than spinach
↔Red bell pepper, chopped, for the cherry tomatoes
↔Toasted pine nuts for the walnuts
↔Parmesan cheese or nutritional yeast for the mozzarella balls
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