Subscribe to get access
Read more of this content when you subscribe today.
Grilled asparagus and rotelle pasta tossed with creamy spinach, red onion, garlic pesto. Perfect for a 30 minute dinner!
WHAT’S GOING ON HERE:
Spinach: Baby spinach is the perfect star for pesto its neutral but flavorful and I tend to have a ton on hand. You also don’t have to worry about it browning like traditional pesto. It’s also full of nutrients!
Red Onion: Red onion adds a sweet tang. Its a nice bite that breaks down well in the pesto. The red onion makes the pesto super aromatic once it hits the warm pan.
White Wine Vinegar: White wine vinegar needs to be added last. Its cuts the fat on your palette and it brightens the spinach. If you don’t have white wine vinegar a little regular white vinegar or lemon will do the trick.
Olive Oil: You need a bright refreshing olive oil for pesto. Skip the heavier oils like safflower or canola. Olive oil also helps the spinach run through the blend easier. Start small by pouring in a steady stream but watch out so you don’t add in too much. You want the spinach and olive to join together not separate.
TIPS & TRICKS FOR THE BEST CREAMY SPINACH PESTO ROTELLE
oil: using the right olive oil is key to good pesto. too heavy and it weighs down the dish. too plain and it adds no extra flavor. a good quality olive oil is perfect for a nice light pesto.
pasta water: pasta water once salted and boiled with noodles is really starchy its a quick way to thicken a sauce. to make sure i don’t accidently drain the water close to the 60 second mark i scoop 1/2 cup into a measuring cup before muscle memory kicks in. add the pasta water back into the drained pasta and pesto while its still hot.
acid: with allot of vegetables, in particular raw vegetables they need a little help opening up. salt and acid will do the trick. salt will draw out some flavor while white wine vinegar brightens and rounds out the flavor.
no cooking necessary: don’t worry about this pesto becoming watery. the spinach breaks down so fine that once it hits the pan the pasta absorbs everything. no need to precook the spinach or onions.
cheese: cheese although it has a ton of flavor. its mainly used as a thickener in pesto. the cheese will bind with the olive oil resulting in a super creamy pesto.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH: