Spinach Pesto Penne Pasta

By Patty Bafalis November 12, 2015


Simple, yet delicious. One of my favorites!



3 cups packed or 3 handfuls or baby spinach

2 cloves of garlic (If you really like it garlicky go ahead and add one more! I do!)

1/3 cup toasted pine nuts

1/2 cup extra virgin oil

1/2 cup grated Parmigiano Reggiano cheese (omit it for a vegan version)

salt and pepper to taste

8 oz gluten free penne pasta (or any other kind that you prefer)

1 cup cherry or grape tomatoes cut in half

Give preference to organic ingredients always.


Place all the ingredients, except for cheese in a food processor and pulse it until smooth. Transfer to a  big bowl and, add cheese and mix well. Set sauce aside

Bring a big pot with water to a  boil and add the pasta. Cook according to package instructions. With a slotted spoon start adding pasta to the bowl. you may add a little bit of the pasta water too if its too thick. The hot pasta will start melting the cheese. After all of the pasta is added and mixed with the sauce, add the tomatoes and gently fold them into the pasta. Enjoy hot or cold!spinachpesto




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