Penne with Spinach Pesto and Roasted Peanuts
Quick penne pasta coated in a vibrant spinach pesto made with roasted peanuts, garlic, and extra virgin olive oil. Soft tomato cubes, processed cheese, and dried herbs create a creamy, herbaceous dish finished with black pepper and a drizzle of tomato oil.
Ingredients
- 200 gm penne pasta, boiled until al dente
- ½ medium bunch spinach, blanched
- 2 tbsp olive oil, for cooking
- 2 medium tomatoes, for cooking
- 2 clove garlic, for pesto
- ¼ cup roasted peanuts, for pestopine nuts1:1nutsvegetarianpeanuts-freeadds tree_nuts
different texture and flavor profile
Full guide → - 4 tbsp extra virgin olive oil, for pesto
- salt, to taste(optional)
- 3 tsp mixed dried herbs, for flavorfresh basil1:1herbs
adjust quantity; fresh adds brightness
- ¼ cup milk, for creaminess
- 100 gm processed cheese, gratedParmesan1:1dairycheese
recipe notes original use; Parmesan recommended
- 2 tsp black pepper powder, for seasoning
Instructions
- 1
Boil water in a pan until steaming.
- 2
Add spinach leaves and remove after 30 seconds. Run cool water over spinach to stop cooking.
- 3
In the same boiling water, add olive oil, salt, and penne pasta. Boil uncovered, stirring occasionally, until al dente, approximately 11 minutes.
- 4
Roughly chop blanched spinach and place in a mixer jar with garlic cloves and grind well. Add roasted peanuts and extra virgin olive oil, grinding until smooth.
- 5
Heat olive oil in a non-stick pan. Cut tomatoes into large cubes, add to pan, toss, and cook until soft. Transfer tomatoes to a plate to cool.
- 6
In the same non-stick pan, add cooked penne, spinach pesto, and salt, mixing well. Add mixed dried herbs and milk, mixing. Add grated cheese and black pepper powder, mixing well.
- 7
Add cooked tomatoes, reserving some, and mix. Cook for one minute.
- 8
Transfer to a serving platter. Garnish with reserved tomatoes and drizzle with leftover olive oil from the cooked tomatoes. Serve immediately.
Tips
Blanch spinach exactly 30 seconds to preserve color and nutrients while removing raw taste.
Stir pasta occasionally during boiling to prevent sticking.
Reserve some cooked tomatoes before final mixing for better presentation and texture contrast.
Serve immediately after cooking to maintain pasta texture and prevent clumping.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of milk or water.
Prepare spinach pesto up to 1 day ahead. Store covered in refrigerator. Cook pasta and tomatoes on the day of serving.
Transfer to a warm serving platter immediately after cooking. Garnish with reserved tomato cubes and drizzle of olive oil. Serve hot.
Common Mistakes
Do not blanch spinach longer than 30 seconds to avoid mushy texture and color loss.
Do not skip occasional stirring during pasta cooking to avoid clumping.
Do not overcook tomatoes to avoid them breaking down completely and losing definition.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
different texture and flavor profile
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