Corzetti pasta with spinach pesto is one of those go-to-weekday meals that we keep making and making all winter long. It’s easy and quick to make, nutritious and super satisfying. Corzetti is traditionally a pasta shape that truly, unconditionally loves pesto – pesto of all kinds. That’s why you can be liberal with your winter greens in this recipe – if you don’t have enough spinach leaves, just add in the blender some kale or chard. Whatever the greens you use, corzetti with spinach pesto will fast become your family’s favorite winter pasta recipe!
Corzetti Pasta with Spinach Pesto
4 cups spinach leaves
1/2 cup pine nuts
1/2 cup Parmigiano Reggiano, grated
1 lemon, juice and zest
extra-virgin olive oil
salt and pepper
Steam the spinach leaves briefly (just a couple of minutes). Drain and place the spinach leaves in a blender. Add the pine nuts, grated Parmigiano Reggiano cheese, lemon juice and zest, salt and pepper. Blend together with extra virgin olive oil. Add as much extra virgin olive oil as needed to create a smooth pesto.
Cook your corzetti pasta until al dente, drain and toss with the spinach pesto. Garnish with some pine nuts and serve immediately with some extra Parmigiano Reggiano.