Spinach pesto pasta salad

By Abbey Sharp
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A blend of healthy and delicious that will make this your go-to dinner!



  • 1 1/2 cups baby spinach
  • 3/4 cup basil leaves
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 340 grams whole grain penne, cooked
  • 2 cups colourful cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup cooked baby peas
  • 1/2 cup baby boccancini balls
  • Parmesan cheese, for garnish
  • Baby basil leaves, for garnish


  1. In a food processor, puree the spinach, basil, nuts, parmesan, garlic, lemon, zest, and oil. Season with salt and pepper, to taste.
  2. Toss with cooked pasta, tomatoes, olives, peas, cheese and additional basil and Parmesan, if desired. Serve at room temperature.


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