Light Pesto Pasta

Light Pesto Pasta is a vibrant summer pasta dish made with fusilli tossed in a fresh spinach pesto, topped with grated parmesan. Light, simple, and packed with flavour – perfect for warm days or easy lunches

Prep Time 10

Cook Time 12

Total Time 22

Servings People

Ingredients

300 g fusilli pasta
100 g spinach fresh
1 clove garlic peeled
2 tbsp pine nuts lightly toasted
½ large lemon juice only
60 ml olive oil plus extra if needed
salt to taste
black pepper to taste
30 g parmesan grated plus extra for serving

Instructions

Bring a large pot of salted water to a boil. Add the fusilli and cook according to packet instructions until al dente.
300 g fusilli pasta
Drain and set aside, reserving a small cup of the pasta water.
In a food processor or blender, combine the spinach, garlic, toasted pine nuts, lemon juice and olive oil. Blitz until smooth, scraping down the sides as needed.
100 g spinach, 1 clove garlic, 2 tbsp pine nuts, ½ large lemon, 60 ml olive oil
If the mixture is too thick, add a splash of the reserved pasta water to loosen. Season with salt and black pepper to taste.
salt, black pepper
Toss the drained fusilli with the spinach pesto in a large bowl or pan over low heat.
Mix well until all the pasta is evenly coated. Add a little more pasta water if needed to help the sauce cling.
Divide into bowls and sprinkle generously with grated parmesan.
30 g parmesan
Add a few extra shavings on top for presentation, if desired.

Notes

Enjoy your light pesto pasta warm as a light main dish or cold as a summery pasta salad. This dish pairs wonderfully with grilled chicken, seafood, or roasted vegetables.

Nutrition