There is nothing like a steaming hot plate of spinach and basil pesto pasta Genovese. Light and fresh, it’s the perfect meal for a summer evening. Each bite will have you imagining you are dining in Genoa, Italy. Enjoy with your favorite white wine. Buon Appetito.
Spinach and Basil Pesto Pasta Genovese
Prep time
Cook time
Total time
Serves: 6 Servings
Ingredients
- 1 lb uncooked penne pasta
- 3 whole cloves fresh garlic
- ½ cup grated Asiago or Parmesan cheese
- ½ cup toasted pine nuts
- 1 cup fresh basil
- 1 cup fresh spinach
- ¾ cup extra virgin olive oil
- kosher salt
- fresh ground pepper
- parmesan, pine nuts and fresh basil for garnish
Instructions
- Bring six cups of salted water to a boil.
- While water is heating, combine garlic, cheese, and pine nuts in food processor and pulse until coarsely chopped.
- Add basil and spinach and pulse until combined.
- Gradually add olive oil until well-combined and smooth.
- Add salt and pepper.
- When water is boiling, add pasta and cook until al-dente, about eight minutes.
- Reserve ⅛ cup of salted pasta water.
- Strain cooked pasta and return to original pot.
- Add ⅔ cup of pesto to cooked pasta and fold in, gradually adding reserved pasta water. Garnish with parmesan, pine nuts and fresh basil as desired. Serve immediately.
Feel free to ask us any questions about any of our recipes! 
This recipe sounds great!
Thank you!