Pasta With Hazelnut-Spinach Pesto Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.Meanwhile, toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned.
• STEP 3.In a food processor, combine the toasted hazelnuts, spinach, garlic, Parmesan cheese, and olive oil. Blend until smooth and creamy.
• STEP 4.Drain the cooked pasta and return it to the pot. Add the hazelnut-spinach pesto and toss to coat the pasta evenly.
• STEP 5.Serve the pasta with additional Parmesan cheese and chopped hazelnuts on top.
• STEP 6.Enjoy the Pasta with Hazelnut-Spinach Pesto immediately, or refrigerate for up to 2 days.

Cooking Tips

• Toasting the hazelnuts enhances their flavor. Keep an eye on them while toasting to prevent burning.
• You can use any type of pasta for this recipe, such as spaghetti, penne, or fusilli.
• Feel free to adjust the amount of garlic and Parmesan cheese according to your taste preference.
• For a creamier pesto, add a splash of heavy cream or Greek yogurt to the sauce.
• Leftover pasta can be reheated in the microwave or on the stovetop. Add a little water or olive oil to prevent it from drying out.

Storage and Serving

• Store any leftover Pasta with Hazelnut-Spinach Pesto in an airtight container in the refrigerator for up to 2 days.
• To serve, reheat the pasta in the microwave or on the stovetop until heated through.
• Garnish with additional Parmesan cheese and chopped hazelnuts before serving.