Spinach Pistachio Pesto Pasta

Updated April 30, 2020

This post is sponsored by Kroger.

Perfect Pesto Pasta

Pesto is a staple in our house, we make it all the time and always have some tucked away in our freezer. My spinach basil pesto is a family favorite, but I recently made spinach pistachio pesto and it is the perfect pesto for spring. I am obsessed! I served the pesto with pasta and it was the best quick and easy weeknight meal. You can have this pesto pasta on the dinner table in less than 30 minutes and the flavors scream spring! Pesto pasta perfection!

Spinach Pistachio Pesto

Homemade pesto is the best and don’t worry, it is super easy to make at home. Classic pesto is a traditional blend of fresh basil leaves, pine nuts, garlic, Parmesan cheese, salt and pepper and olive oil. For this recipe, I add in spinach and use pistachios instead of pine nuts. I love the boost of green and nutrients from the spinach and the pistachios add a buttery, smooth flavor. I also add in fresh lemon juice that brightens the overall flavor of the pesto. It is the perfect springtime pesto! I love buying all of my pesto ingredients at Smith’s, my Kroger store, because they always have the freshest produce and the prices are affordable. For this spinach pistachio pesto recipe, I use the following ingredients:

Kroger Spinach Simple Truth Organic Basil Pistachios Garlic Lemon Juice Parmesan cheese Salt and pepper Olive oil

How to Make Pesto Pasta

Pesto pasta is one of those meals you will make over and over again because it is so easy and SO delicious! You will be amazed by the flavor!

First, bring a large pot of water to a rolling boil. Generously salt the water and cook the pasta, according to the package instructions. I used rigatoni, but you can use your favorite pasta. Other good pasta options are: farfalle, spaghetti, penne, orecchiette, linguine, fussili, or even tortellini! While the pasta is cooking, make the spinach pistachio pesto. In a food processor, add all of the pesto ingredients, except for the olive oil. Put the lid on and start processing, with the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended and smooth, but still has some texture, pausing to scrape down the sides as necessary. Taste and adjust seasonings, if necessary. If you want a thinner pesto, you can add a little extra olive oil. Reserve 1 cup of the pasta water before draining the pasta. The pasta water contains starches that will help the pesto stick to the pasta and make the pesto sauce extra creamy. Drain the pasta. Put the hot pasta in a large bowl. Add the pesto (start with half of the recipe) and ¼ cup of the pasta water to the pasta and stir until pasta is well coated. Add additional pesto and pasta water, if necessary, until desired consistency and flavor is reached. Season with salt and pepper, to taste. Garnish with crushed red pepper flakes and parmesan cheese, if desired. Serve warm.

How to Store Pesto

You can store the pesto in the refrigerator, covered, for up to 1 week. Pesto also freezes well and we always like to keep some in our freezer. You can freeze pesto in a glass jar, freezer bag, or freezer container, but my favorite way is in an ice cube tray! Place the pesto in the ice cube trays and freeze until solid. Transfer the pesto cubes to a freezer bag. Thaw when you are ready to use. The pesto ice cubes are perfect for when you need a little pesto or a lot! So easy!