Pasta with Pesto

Pasta with Spinach Pesto

Just stick all these pesto ingredients in the food processor and you're ready to go. Serve it as a pizza sauce, pesto sauce or even as a salad dressing. It's simple and delicious, and will keep for a couple of weeks in the fridge.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1/2 lb egg noodles
  • 2 cloves garlic
  • 1/2 lb baby spinach
  • 1 C basil leaves
  • 1/4 C olive oil
  • 1/4 C Parmesan cheese shredded
  • 1/4 tsp salt plus more to taste, if desired
  • 1/4 tsp pepper plus more to taste, if desired
  • 1 Tbsp lemon zest
  • 1 C cherry or grape tomatoes sliced


  1. Cook the pasta according to the package directions. Drain the pasta and rinse with cold water. Set aside.
  2. Combine the garlic, spinach, basil, olive oil, Parmesan, salt and pepper. Puree the mixture until smooth. Be sure to scrape down the sides of the bowl to ensure everything is well combined.
  3. Reheat the pasta by running under hot water (if necessary).
  4. Toss the pasta with the pesto and tomatoes. Serve hot.