20-Minute Spinach Pesto Pasta with Burst Cherry Tomatoes
This spinach pesto pasta turns a bag of baby spinach and a handful of basil into a bright, garlicky sauce, then tosses it with spaghetti and burst cherry tomatoes in about 20 minutes.
The tomatoes add a pop of sweetness that balances the pesto’s richness, and toasted pine nuts give each bite a little crunch. It’s the kind of dinner that feels like a treat on a busy Tuesday.
Why This Pasta Stays in Rotation
The pesto is fresher and greener than anything from a jar, and it comes together in the blender while the pasta boils. I make it when I have a bag of spinach that’s starting to wilt, so nothing goes to waste.
The burst tomatoes melt into the sauce a bit, making it feel cohesive without any cream. It’s a solid weeknight meal that leaves leftovers for lunch the next day.
Ingredients
- 1 lb spaghetti: or any long pasta
- 5 oz baby spinach: roughly a large handful
- 1 cup fresh basil leaves: packed
- 2 garlic cloves
- ¼ cup toasted pine nuts: plus extra for topping
- ½ cup grated Parmesan: plus more for serving
- ⅓ cup extra-virgin olive oil: a fruity, mild one works best
- 1 pint cherry tomatoes: halved
- Salt and black pepper
Variations / Substitutions
- Pasta shape: short cuts like penne or fusilli work well and are easier with a chunky sauce.
- Nuts: walnuts or almonds can stand in for pine nuts, just toast them first.
- Add protein: stir in shredded rotisserie chicken or seared shrimp at the end.
- Dairy-free: replace Parmesan with an equal amount of nutritional yeast for a nutty, cheesy flavor.
If you have a lot of basil, our classic basil pesto is worth a try.
How to Make Spinach Pesto Pasta
Step 1: Toast the Pine Nuts
Set a dry skillet over medium heat and add ¼ cup pine nuts. Shake the pan often and toast until the nuts are golden and smell nutty, about 3 minutes. Transfer them to a small bowl right away so they don’t burn in the hot pan.
You’ll use most of these in the pesto, but keep a spoonful back for sprinkling on at the end. The toasted pine nuts add a deeper flavor than raw ones.
Step 2: Cook the Pasta
Bring a large pot of water to a boil and salt it until it tastes like the sea. Add the 1 lb spaghetti and cook until it’s just shy of al dente, about 1 minute less than the package says. Before you drain, scoop out 1 cup of the starchy pasta water and set it aside.
That pasta water is gold. It helps the pesto coat every strand evenly and gives the sauce a silky feel without adding more oil.
Step 3: Make the Spinach Pesto
In a food processor, combine the 5 oz baby spinach, 1 cup basil leaves, 2 garlic cloves, the toasted pine nuts (reserving some for garnish), and ½ cup grated Parmesan. Pulse until everything is finely chopped.
With the motor running, slowly stream in the ⅓ cup olive oil. Keep going until the pesto is mostly smooth but still has a little texture. Stop and scrape down the sides once so nothing hides out. Taste and season with salt and pepper. You want a bright green mixture that smells like garlic and fresh herbs.
Step 4: Sauté the Tomatoes
Wipe out the skillet you used for the nuts and return it to medium-high heat. Drizzle in a little olive oil, then place the halved 1 pint cherry tomatoes cut-side down. Let them cook without moving for about 3 to 4 minutes, until the bottoms char and the tomatoes start to soften and release their juices.
Sprinkle them with a pinch of salt. You’re looking for a few burst skins and a pan full of sweet, lightly caramelized tomato liquid.
Step 5: Toss the Pasta with Pesto and Tomatoes
Add the drained spaghetti right into the skillet with the tomatoes. Spoon the spinach pesto over the top, then pour in about ¼ cup of the reserved pasta water. Use tongs to toss everything together until the pasta is glossy and each strand is flecked with green. Add another splash of pasta water if it feels tight.
Serve right away while it’s hot, with the extra toasted pine nuts scattered over each bowl and more Parmesan on the side.
A Few Notes Before You Start
- Reserve more pasta water than you think you’ll need — it’s the key to a silky sauce.
- Don’t over-blend the pesto; you want a bit of texture, not a puree.
- Use a skillet large enough to hold all the pasta so you can toss everything together without spilling.
- The pesto tastes best at room temperature, so if you make it ahead, let it sit out for a few minutes before tossing.
Scale up the pesto and freeze the extra for another meal:
| Ingredient | 1 batch (serves 4) | 2 batches |
|---|---|---|
| Baby spinach | 5 oz | 10 oz |
| Basil leaves | 1 cup | 2 cups |
| Pine nuts | ¼ cup | ½ cup |
| Parmesan | ½ cup | 1 cup |
| Olive oil | ⅓ cup | ⅔ cup |
Storing Leftovers
- Refrigerate: store leftovers in an airtight container for up to 3 days.
- Reheating: warm gently in a skillet with a small splash of water to loosen the sauce again.
- Serve cold: this pasta makes a great cold lunch, straight from the fridge.
What to Serve with Spinach Pesto Pasta
A simple arugula salad with lemon and shaved Parmesan cuts through the richness, and some crusty bread for sopping up extra sauce is always welcome. For a heartier meal, a side of roasted broccoli or asparagus works too.
Frequently Asked Questions
Can I use frozen spinach?
Yes, thaw and squeeze out as much water as possible first. Fresh spinach gives a brighter green color and looser texture in the pesto.
Can I make this dairy-free?
Absolutely. Swap the Parmesan for an equal amount of nutritional yeast for a cheesy, nutty flavor.
What if I don’t have a food processor?
A blender works, or finely chop everything by hand and pound it in a mortar for a chunkier pesto.
Does the pesto freeze well?
Yes, spoon it into ice cube trays and freeze until solid, then transfer to a bag. Thaw a cube or two when you need a quick sauce.
Spinach Pesto Pasta Recipe
Ingredients
Method
- Toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes; set aside, reserving a spoonful for garnish.
- Cook spaghetti in salted boiling water until just shy of al dente; reserve 1 cup pasta water before draining.
- In a food processor, pulse spinach, basil, garlic, toasted pine nuts, and Parmesan until finely chopped; stream in olive oil and blend until combined; season with salt and pepper.
- In the same skillet over medium-high heat, sear halved cherry tomatoes cut-side down until charred and bursting, 3–4 minutes.
- Add drained spaghetti to the skillet, spoon in pesto, toss with ¼ cup pasta water until glossy, adding more as needed. Serve hot with reserved pine nuts and extra Parmesan.
Notes
