| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 497 | 31g | 7g | 46g |
| sugars | fibre | protein | salt |
| 8g | 5g | 15g | 0.76g |
Every now and again, in my constant exploration and experimentation with flavors, I stumble upon gem recipes that aren’t just delectable, but also have a fascinating story to tell. The New Zealand Spinach Pesto Pasta is one such find I want to share with you.
A Touch of Kiwi in the Lone Star State
Imagine melding the refreshing vibrancy of the Southern Hemisphere with the comfort of a classic Italian pesto pasta, and you have this glorious recipe that has won my heart. Despite growing up in the heart of Texas, with its classic Tex-Mex repertoire, the New Zealand Spinach Pesto Pasta intrigued me with its refreshingly unique approach. This dish retains some qualities of the Southern recipes I adore while introducing an exciting Kiwi element in a harmonious melange of flavors seamlessly married together.
A Nutritious Twist to Classic Pasta
Not only does this recipe resonate with my palate, but it also aligns with my goal of experimenting with nutritious, vegetable-forward dishes. New Zealand Spinach, unassumingly rich in Vitamin A, Vitamin C, and dietary fibers, becomes the star of the dish. Its distinctive taste is amplified by the addition of garlic and toasted pine nuts, and the result? A pesto that’s brimming with healthful benefits, and doesn’t compromise on flavor, Healthline may back me up on this. Pair that with the texture of spaghetti and the umami from Parmesan cheese – it’s a symphony of tastes and nourishment waiting to be devoured.
The inclusion of diced fruits elevates the dish with a sweet, tangy twist that is surprisingly divine with the savory pesto and pasta. This dish reminds me a bit of the Pasta Primavera – both have the inherent beauty of vegetables, combined with pasta. You may even serve it alongside chicken Alfredo or Caprese salad for a complete, well-rounded meal.
Every time I prepare this recipe, whether for my family or for my grade school students, I am reminded of why I love it so much. Its ability to impress even the pickiest eaters, its way of sneaking in a potent dose of nutrients, and its undercurrent of the worldly flavors that I’m drawn to, make New Zealand Spinach Pesto Pasta a culinary discovery I will continuously cherish.
What You’ll Need
- 1 large bunch of New Zealand spinach (around 3 cups when chopped)
- 3 cloves of garlic
- 1/2 cup of toasted pine nuts
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of extra-virgin olive oil
- Salt and black pepper to taste
- 500 grams (1.1 lbs) of spaghetti pasta
- 1 cup diced fruit (like pineapples, oranges or mangos)
- 1/2 cup chopped fresh basil
Method
Step One
Begin by prepping your ingredients. Clean the New Zealand spinach thoroughly then chop it roughly, measure out about three cups. Keep it aside. Toast your pine nuts until they turn golden brown and let them cool. Minced your garlic cloves and set them aside as well. Dice your preferred fruit into pieces, grate your parmesan cheese and chop your fresh basil.
Step Two
In a food processor, add your chopped New Zealand spinach alongside the minced garlic, toasted pine nuts and grated Parmesan cheese. Pulse until everything is fine chopped and well blended. While the processor is still running, slowly pour in the olive oil until everything is thoroughly mixed. Season the pesto sauce with salt and black pepper to suit your taste.
Step Three
In a large pot, bring water to a boil, add a pinch of salt and your spaghetti pasta. Cook it according to your pasta package’s instructions or until it is al dente, or firm to the bite. Drain the pasta and reserve some pasta water for later.
Step Four
Combine the cooked spaghetti with your spinach pesto sauce. If needed, add some of your reserved pasta water to make the sauce adhere better to your pasta. Once your pasta is thoroughly coated with the sauce, mix in your diced fruits and chopped fresh basil for a fresh and fruity twist to your pasta.
Step Five
Serve the pasta with a sprinkle of extra parmesan cheese on top. Enjoy your New Zealand Spinach Pesto Pasta hot.
