Real Recipes From Real Home Cooks ®

spinach parsley pesto

★★★★★ 1
a recipe by
Christine Cuneo
Tonawanda, NY

Quick & Easy pesto with spinach and parsley Recipe.

★★★★★ 1
serves 6
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For spinach parsley pesto

  • 1 lb
    whole wheat or multi grain ronzoni
  • 3 clove
  • 1 oz
    cream cheese
  • 3/4 tsp
    sea salt
  • 1/2 tsp
    ground black pepper
  • 1/2 c
    fresh parsley
  • 6 oz
    fresh baby spinach leaves
  • 1/2 can
    sliced black olives
  • 1/3 can
    feta cheese

How To Make spinach parsley pesto

  • 1
    Bring a large pot of salted water to boil. Add the Ronzoni and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
  • 2
    Mince the garlic in a food processor. Add the cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, add fresh parsley, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
  • 3
    Meanwhile, place the remaining spinach leaves in a large bowl.
  • 4
    Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Feta over top and serve.