Pasta With Hazelnut-Spinach Pesto Recipe

This Pasta with Hazelnut-Spinach Pesto is a delicious and nutritious dish that combines the earthy flavors of hazelnuts and spinach with the richness of pasta. The pesto is made by blending toasted hazelnuts, fresh spinach, garlic, Parmesan cheese, and olive oil until smooth. Toss the pesto with cooked pasta and garnish with additional Parmesan cheese and chopped hazelnuts for a satisfying meal. This recipe is perfect for a quick and easy weeknight dinner or a special occasion.

4.8
20 Rating -
Rate
Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Pasta With Hazelnut-Spinach Pesto
plan
Bookmark

ingredients serve

Ingredients for Pasta With Hazelnut-Spinach Pesto Recipe

  • 2 ounce Pasta
  • 1/4 cup Toasted Hazelnuts
  • 1/2 cup Fresh Spinach
  • 1/2 cloves Cloves Of Garlic
  • 0.13 cup Grated Parmesan Cheese
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
726
calories per serving
32 g Fat20 g Protein80 g Carbs18 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    20g
  • Carbs
    80g
  • Fiber
    18g

MacroNutrients

  • Carbs
    80g
  • Protein
    20g
  • Fiber
    18g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    9mg
  • Vitamin A
    2479mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    205mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    264mg
  • Manganese
    5mg
  • Phosphorus
    490mg
  • Selenium
    69mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp