Spinach Pesto ‘Party’ Pasta Recipe

Spinach Pesto Pasta

We call it party pasta. This delish pasta is an ideal option for your next get-together with friends, family, or more. The rich flavors mesh beautifully with a red wine and can be served hot, cold, or room temperature. Bonus? It’s super simple. Make it, plate it, eat it, then forget it.

Serves 4


  • 7 cups of fresh baby spinach
  • 3 garlic cloves, chopped
  • ¼ cup toasted pine nuts
  • 2 Tbsp chopped basil
  • ⅓ cup extra virgin olive oil
  • ⅓ cup fresh Parmesan cheese
  • Salt, to taste
  • 1 lb spaghetti or linguine
  • Fresh basil, for garnish

Basil Pesto


  1. Wash and chop the spinach leaves. In a food processor, mix 2 cups of the spinach leaves, garlic, toasted pine nuts, basil, and 2 Tbsp of olive oil. Pulse. Add remaining spinach and olive oil. Add the Parmesan cheese and salt and process until mixture is smooth.
  2. Cook the pasta in boiling salt water until al dente. Thoroughly drain.
  3. Mix pasta with the pesto and garnish with remaining pine nuts and fresh basil.
  4. Enjoy.