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Spinach pesto pasta

Spinach Pesto Pasta

A fresh, quick, easy and full of flavor dish made under 30 minutes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 5
Calories 404 kcal


  • 500 g/17.5oz gluten free fusilli pasta 
  • 100 g/3.5oz spinach leaves
  • 15 g/0.5oz basil leaves
  • 30 ml/2 tbsp lemon juice
  • 2 garlic cloves
  • 75 g/1/2 cup white almonds unsalted
  • 60 ml/1/4 cup olive oil extra virgin
  • 100 g/3.5oz kefalograviera
  • 9 g/1 Tbsp pine nuts
  • salt and pepper to taste


  • Wash the spinach leaves, drain the excess water and put them in a food processor.
  • Add the basil leaves, lemon juice, cheese, almonds, garlic, and olive oil, and process until they become a smooth sauce.
  • Cook the pasta al dente, following the package instructions, keep about ½ cup of the water that pasta was boiled in and drain.
  • Put the pod over medium/high heat. Add the pine nuts and let them get some colour.
  • Add the pasta and the sauce into the pot, stir until the pasta is well coated, adding some of the reserved water to make it silky.
  • Add salt and freshly grounded black pepper according to your taste.
  • Serve while still warm and sprinkle with more grated kefalograviera, lemon zest, and black pepper.
  • Enjoy :)


Make it vegan/dairy-free: add a vegan hard cheese or add 2 tablespoon nutritional yeast to the mixture.
Keyword easy, quick, rich