Pesto Pasta with Spinach and Cherry Tomatoes

A fast pasta main built around basil pesto, wilted spinach, and burst cherry tomatoes. The sauce is loosened with reserved pasta water for a light coating rather than a heavy cream finish.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling pasta
• 18 g fine salt for pasta water
• 340 g dried pasta, such as linguine or fusilli dry
• 10 ml olive oil divided
• 2 cloves garlic cloves thinly sliced
• 120 g baby spinach rinsed and dried
• 250 g cherry tomatoes halved
• 5 ml olive oil divided
• 120 g basil pesto store-bought or homemade
• 30 g Parmesan cheese finely grated
• 1 g black pepper freshly ground
• 8 g fresh basil leaves torn, for garnish

Instructions

1. Bring 3000 ml water and 18 g salt to a boil in a large pot. Add the pasta and cook until just al dente, about 9 to 11 minutes. The pasta is tender but still has a slight bite at the center.
2. While the pasta cooks, heat 10 ml olive oil in a 30 cm skillet over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. The garlic smells fragrant but has not browned.
3. Add the spinach and cherry tomatoes to the skillet with the remaining 5 ml olive oil. Cook, stirring, until the spinach wilts and the tomatoes begin to soften and split, 3 to 4 minutes. The spinach is wilted and the tomatoes are glossy, softened, and just starting to burst.
4. Reserve 120 ml of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet, along with the pesto and 60 ml of the reserved pasta water. Toss over low heat until the sauce lightly coats the pasta; add the remaining 60 ml reserved water only if needed for looseness. The pasta is evenly coated and glossy, not dry or clumpy.
5. Turn off the heat. Add the Parmesan and black pepper, toss once more, and divide into bowls. Top with the torn basil if using. The cheese has melted into the sauce and the finished pasta smells strongly of basil.