Spinach Pesto with Barilla® Collezione Penne

Credits: Chef Gino Campagna

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Ingredients 8 Servings

1 box Barilla® Collezione Penne

4 cups fresh spinach, washed and trimmed

1/4 cup Pecorino Romano cheese, grated

1/4 cup Parmigiano-Reggiano cheese, grated (plus 1 tablespoon for topping)

7 tablespoons extra virgin olive oil, divided

1 clove garlic, peeled

1/4 cup pine nuts, toasted (plus 1 tablespoon for topping)

1 tablespoon lemon juice

1 ice cube

Salt and black pepper to taste

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  • Bring a large pot of water to a boil, add pasta and cook according to package directions.

  • Put cleaned spinach in a food processor; mix for a few seconds.

  • Add cheeses, drizzle 6 tablespoons olive oil, garlic, pine nuts, ice cube and lemon juice. 

  • Mix until smooth. Do not overheat pesto by mixing too long.  Add salt and pepper to taste.

  • Toss ¾ cup of pesto with pasta, top with pine nuts, Parmigiano cheese and serve.

  • Put unused Pesto in a jar, cover it with 1-tablespoon olive oil, and refrigerate.

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