Red Pesto Pasta
Creamy, cheesy red pesto pasta with spinach. A tasty weeknight pasta dinner the whole family will love. Eay to make using just store cupboard ingredients and fresh spinach.
- 1/3 cup pine nuts (35g)
- 1 tbsp olive oil
- 1 medium white onion (150g) finely chopped
- 4 cups of rigatoni pasta (320g) dry weight
- 2 cloves of garlic minced
- 4 heaped tbsp red pesto
- 1 heaped cup mascarpone (250g)
- 4 cups spinach (6oz/175g)
- 1/3 cup hard Italian Cheese vegetarian parmesan, grated. Plus more for serving.
- 1/2 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- A small handful fresh basil leaves
- Nutritional Information is approximate and is calculated using an online nutrition tool. It is based on a serving on four.
- Pasta I use Rigatoni for this recipe, it's perfect for this creamy sauce and when the sauce collects in the hollow tubes, that's just perfect. Fusilli or penne are also great pasta for this recipe, as is whole wheat pasta.
- Red Pesto To keep this dinner quick and easy I use a store-bought pesto for this recipe. Try and get the best pesto you can, it really does make a difference. We use a vegetarian pesto, if you are vegetarian you will need to check the label to ensure it is suitable for vegetarians. If you are looking to make a slightly healthier version of this then I can tell you that low fat red pesto works well too.
- Mascarpone I use full fat mascarpone but again if you are watching the calories a low fat version will work well too. If you can't get your hands on mascarpone then ricotta works well too but it does result in a slightly grainy sauce.
- Pasta Water I add a 1/4 cup of the water the pasta has cooked in to the sauce. The salty starchy water will help thicken the sauce and helps the pasta stick to the sauce.
Calories: 556kcal | Carbohydrates: 34.1g | Protein: 11.3g | Fat: 39.3g | Saturated Fat: 18.4g | Cholesterol: 95mg | Sodium: 772mg | Potassium: 252mg | Fiber: 3.9g | Sugar: 3.8g | Calcium: 225mg | Iron: 3mg