Spinach Basil Pesto Pasta

Pesto:

Toast your pine nuts in a dry pan over medium heat for 2 to 3 minutes, stirring frequently until golden brown. Keep a close eye on them because they go from golden to burned very fast. Immediately transfer to a plate to cool.

Add the toasted pine nuts, fresh spinach, basil, Parmesan, garlic, lemon juice and olive oil to a food processor or blender. Drop in the 2 ice cubes before blending. The ice cubes keep the pesto that vibrant bright green color by preventing the heat from the blending from oxidizing the basil and spinach. Pulse until smooth, scraping down the sides as needed. Season with salt and set aside.

Pasta:

Cook the pasta in a large pot of generously salted boiling water until just under al dente, about one minute less than the package instructions. Before draining make sure to reserve at least half a cup of pasta water. That starchy water is what helps the sauce come together and cling to every piece of pasta.

Sauce:

In a large skillet melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.

Add the reserved pasta water and heavy cream and bring to a light simmer for 1 to 2 minutes until the sauce thickens slightly. Add the cooked pasta and toss vigorously with tongs until every piece is evenly coated. Stir in the pesto and toss again until fully combined. If the sauce gets too thick add more pasta water one tablespoon at a time until you reach the consistency you want.

Plate it up, top with extra Parmesan, a generous pinch of crushed red pepper and a drizzle of olive oil.

TIPS AND TRICKS:

-The ice cubes in the pesto are the trick to keeping that beautiful bright green color. Blending generates heat which oxidizes the basil fast and turns it dark and dull. The ice cools everything down as it blends and locks in that vibrant color.

-Toast the pine nuts in a dry pan with no oil and do not walk away from them. They go from perfectly golden to burned in seconds. The moment they turn golden pull them off the heat and transfer to a cool plate immediately.

-Always salt your pasta water generously. It should taste like the ocean. This is your only chance to season the pasta from the inside and it makes a noticeable difference in every bite.

-Save more pasta water than you think you need before draining. The starchy pasta water is what makes the sauce silky and helps it cling to the pasta. Having extra on hand gives you full control over the consistency as you finish the dish.

-Add the pesto after you have already tossed the pasta in the butter cream sauce. This keeps the pesto from cooking down too much in the heat and preserves that fresh bright flavor and color in the final dish.

WHAT TO SERVE WITH THIS:

-Garlic bread on the side is always the right call with a pesto pasta. It is perfect for scooping up any sauce left in the bowl.

-A crisp arugula salad with lemon vinaigrette adds a peppery freshness that pairs really well with the richness of the pesto and cream sauce.

-Grilled or pan seared chicken on top turns this into a full protein packed meal that is just as satisfying as anything you would order at a restaurant.

FREQUENTLY ASKED QUESTIONS:

Can I use store bought pesto instead of homemade?

You can and the pasta will still taste good but homemade pesto is on a completely different level in terms of flavor and color. It only takes about 5 minutes and the spinach and basil combination gives you a freshness and depth that no jar can replicate. Try it from scratch at least once and you will see what I mean.

Can I use a different type of pasta?

Absolutely. Fusilli is great because the spirals hold onto the pesto sauce really well but penne, rigatoni, linguine or spaghetti all work great too. Just make sure to cook whatever pasta you use to just under al dente so it finishes in the sauce without getting overcooked.

Can I make the pesto ahead of time?

Yes. Store it in an airtight container in the fridge for up to 4 days. Press a piece of plastic wrap directly onto the surface of the pesto before sealing to minimize air exposure and keep it from browning. You can also freeze it in an ice cube tray and use individual portions for up to 2 months.

What can I substitute for pine nuts?

Walnuts, almonds or cashews all work well as substitutes and are usually more affordable. The flavor will be slightly different but the pesto will still taste great. Toast whatever nut you use the same way you would the pine nuts for the best result.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating add a splash of water or cream to the pan and stir over low heat until the sauce loosens back up. The pasta will absorb more sauce as it sits so the extra liquid is key to bringing it back to the right consistency.