Why You’ll Love This Spinach Pesto Pasta with Cherry Tomatoes

• It’s a flavor powerhouse. The pesto is incredibly fresh and vibrant, with the spinach adding a lovely depth that pairs beautifully with the salty Parmesan and rich pine nuts.
• It’s deceptively quick and easy. You can honestly have this on the table in under 30 minutes. The sauce whizzes up in a blender while the pasta cooks, making it the ultimate low-effort, high-reward dinner.
• It’s wonderfully versatile. Don’t have pine nuts? Use walnuts. Not a fan of spaghetti? Try penne or fusilli. You can easily add grilled chicken or chickpeas for extra protein, making it a truly adaptable recipe for any night of the week.
• The texture is just dreamy. The contrast between the silky, clinging pesto, the al dente pasta, and the little pops of sweet, roasted tomato is something you’ll crave again and again.

Ingredients & Tools

• 1 lb (450 g) pasta (spaghetti, linguine, or fusilli work great)
• 1 pint (about 300 g) cherry or grape tomatoes
• 4 cups (about 120 g) fresh baby spinach, tightly packed
• 1/2 cup (about 50 g) grated Parmesan cheese, plus more for serving
• 1/3 cup (about 40 g) pine nuts
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil, plus 1 tablespoon
• Juice of 1/2 a lemon
• Kosher salt and freshly ground black pepper to taste

Tools: A large pot for pasta, a large skillet or baking sheet, a blender or food processor, tongs.

The quality of your ingredients really shines here, so use the best extra virgin olive oil you can for the pesto—it makes a world of difference. And don’t skip the lemon juice! It’s not traditional, but it brightens up the entire dish and keeps the spinach pesto a vibrant green.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• To blanch or not to blanch the spinach? Honestly, for a quick weeknight meal, I skip it. Using raw spinach gives the pesto a fresher, slightly more vibrant flavor. Blanching can make it smoother but also dulls the color a tad. We’re going for fast and fresh!
• What’s the best pasta shape? You want something that the pesto can really cling to. Long shapes like spaghetti or bucatini are classic, but short, textured shapes like fusilli or rigatoni are fantastic for trapping little bits of pesto and tomato in their nooks and crannies.
• Toasting the pine nuts is a game-changer. It only takes a minute in a dry skillet, but it transforms them from mild and soft to deeply nutty and fragrant. This one small step adds a huge layer of flavor to your pesto.
• Reserve that pasta water! I’ll say it again in the steps, but it’s worth mentioning here. The starchy, salty water is liquid gold for creating a silky, emulsified sauce that perfectly coats every strand of pasta. Don’t you dare pour it down the drain!

How to Make Spinach Pesto Pasta with Cherry Tomatoes

Serving Suggestions

Complementary Dishes

• Garlic Bread with Herbs — There’s no better vehicle for sopping up any leftover pesto in the bowl. The crispy, buttery bread is the perfect textural contrast to the soft pasta.
• Simple Arugula Salad with Lemon Vinaigrette — The peppery bite of arugula and the sharp lemon dressing cut through the richness of the pesto beautifully, making the whole meal feel balanced.
• Grilled Lemon Herb Chicken Breast — For a heartier meal, sliced grilled chicken on top turns this from a side into a satisfying main course without overpowering the delicate flavors.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous and citrusy notes in this wine are a fantastic match for the fresh, green flavors of the spinach and basil in the pesto.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the rich pasta.
• A Light Italian Red like Chianti — If you prefer red wine, a young, acidic Chianti has enough structure to stand up to the dish without clashing with the pesto’s freshness.

Something Sweet

• Lemon Sorbet — It’s the ultimate palate cleanser. The bright, sharp sweetness is a perfect, light ending after a savory pasta dish.
• Almond Biscotti — The nutty flavor of the biscotti echoes the pine nuts in the pesto, and they’re perfect for dipping into a cup of espresso.
• Fresh Berries with a Dollop of Mascarpone — Simple, elegant, and not too heavy. The sweet berries and creamy cheese are a delightful way to finish the meal.

Top Mistakes to Avoid

• Mistake: Using a dull blender. If your blender isn’t powerful, the pesto might end up chunky instead of smooth. A food processor is a great alternative, or just be patient and pulse a lot, scraping down the sides frequently.
• Mistake: Skipping the pasta water. I know I sound like a broken record, but this is the biggest one! Without the starchy water, the pesto will just sit on top of the pasta instead of coating it in a creamy, unified sauce.
• Mistake: Overcooking the pasta. Mushy pasta is a sad affair. Cook it to al dente because it will continue to cook slightly when you toss it with the hot sauce in the pot.
• Mistake: Adding raw garlic without tasting. Garlic can vary wildly in potency. If you’re sensitive to its sharp bite, you can quickly toast the whole cloves in their skins in the skillet for a minute to mellow them out before blending.

Expert Tips

• Tip: Make a double batch of pesto. Pesto freezes beautifully. Spoon any extra into an ice cube tray, freeze, then pop the cubes into a freezer bag. You’ll have instant summer flavor on hand for a quick pasta night.
• Tip: Add the pesto to the warm pot, not the boiling pasta. Adding the pesto directly to a pot of boiling-hot pasta can “cook” the herbs and spinach, dulling their vibrant color and fresh flavor. Taking the pot off the heat first is a pro move.
• Tip: For a creamier sauce, add a spoonful of mascarpone. Stir in a tablespoon or two of mascarpone cheese along with the pesto for an unbelievably rich, luxurious texture. It’s a delicious little cheat.
• Tip: Let the tomatoes be. When blistering the tomatoes, resist the urge to stir them constantly. Let them sit in the hot pan to develop a good char, which adds a wonderful smoky sweetness.

FAQs

Can I make this spinach pesto pasta ahead of time?
You can definitely make the pesto ahead of time! Store it in an airtight container in the fridge for up to 3 days, with a thin layer of olive oil on top to keep it from browning. I’d recommend cooking the pasta and tomatoes fresh when you’re ready to serve, as the pasta can become gummy when refrigerated. You can quickly reheat leftovers in a skillet with a splash of water or milk to loosen the sauce back up.

I’m allergic to nuts. What can I use instead of pine nuts?
Absolutely! Sunflower seeds are a fantastic, affordable, and nut-free alternative. They toast up nicely and provide a similar richness and texture. You could also use shelled pumpkin seeds (pepitas). Just toast them the same way you would the pine nuts for the best flavor. The pesto will be just as delicious.

Why did my pesto turn brown?
This is usually due to oxidation—the basil and spinach reacting with the air. The lemon juice in the recipe helps prevent this, but for extra insurance, press a piece of plastic wrap directly onto the surface of the pesto if you’re storing it. When blending, don’t over-process it, as the heat from the blender can also contribute to discoloration.

Can I use frozen spinach?
You can, but it will change the texture and flavor. Thaw the frozen spinach completely and then wring it out in a clean kitchen towel until it’s as dry as humanly possible. If it’s wet, you’ll end up with a watery pesto. The flavor will be more muted than with fresh spinach, but it’s a good pantry-workaround.

Is there a way to make this dish vegan?
Easily! For a vegan version, simply omit the Parmesan cheese or use a good vegan Parmesan alternative. To make up for the savory, umami flavor, you could add a tablespoon of nutritional yeast to the blender, which gives a wonderfully cheesy flavor. Everything else in the recipe is naturally plant-based!