Spinach Pesto Pappardelle

Spinach pesto on pappardelle pasta is a tasty way to get some nutritious spinach onto the plate quickly and easily. Spinach pesto. Originally published Feb 2014. I’d never made pesto using spinach before. But with half a large bag desperately in need of being put to good use I decided to give it a try for lunch. The kids in particular loved it and Olivia even had the pasta for lunch again the next day. Spinach pesto on pappardelle pasta. I was a little worried about using the spinach completely fresh as you would use basil in pesto. That’s mainly because I wanted to preserve the color, so I blanched it and patted it dry between layers of paper towels. That method worked like a charm and the color was just as bright and inviting in the leftover refrigerated pesto even 2 days later. This recipe is a great way to get the kids to eat their spinach and makes for a great side dish as well as a delicious lunch. Spinach pesto on pappardelle pasta. Love great pasta dishes? If you can’t get enough of great pasta dinner recipes, please check out our collection of 20 Best Pasta Dinners! Like this Spinach Pesto Pappardelle recipe? Be sure to browse the photo index of delicious dishes in our Healthy Eating Category. It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.  Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.  Spinach pesto on pappardelle pasta.   You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too! Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.   Print Spinach Pesto Pappardelle Prep Time 20 mins Cook Time 10 mins Total Time 30 mins   This recipe is a delicious way to bring some nutritious spinach to the plate without complaints. Servings: 4 servings whenserved with pasta. Ingredients About 4 cups baby spinach leaves 1 cup wilted spinach 1/2 cup grated Parmesan cheese pinch black pepper 1/4 cup toasted pine nuts 2 cloves finely minced garlic 1/2 cup good quality extra virgin olive oil Instructions Have a large bowl of ice water standing by. Drop the spinach into boiling water for only about 30 seconds. Drain immediately and plunge the spinach into the ice water. Drain and lay the spinach out on a few layers of paper towels and pat them dry before adding them to a blender or food processor along with the Parmesan, pepper, pine nuts and garlic. I toast the pine nuts in the oven on a cookie sheet for a few minutes but you can toss them in a non stick saute pan for a couple of minutes until they begin to brown a little. Either way, watch them carefully, they can burn quickly. Process on medium speed until the spinach and other ingredients begin to form a paste, then reduce the speed to low and begin slowly drizzling in the olive oil. If you want to use the pesto as a dip you can cut back on the amount of olive oil to make it thicker. Makes enough pesto to coat about 1/2 pound dry pasta, like pappardelle, when cooked; enough for 4 servings. Store any leftovers in the fridge. 208 shares 1 207