Gluten-Free Spinach Pesto Pasta Recipe – Walnuts & Pine Nuts

Last Updated on 4 months by Neha Deshmukh

Gluten-Free Spinach Pesto Pasta Recipe – Walnuts & Pine Nuts

Hey everyone! I’m so excited to share this vibrant and flavorful gluten-free spinach pesto pasta recipe with you. It’s become a real weeknight staple in my kitchen – quick, easy, and packed with goodness. Honestly, sometimes I just crave a big bowl of pesto pasta, and knowing I can make a healthy, gluten-free version makes it even better!

Why You’ll Love This Recipe

This isn’t your average pesto pasta. We’re loading up on spinach for a boost of nutrients, and the combination of walnuts and pine nuts adds a lovely depth of flavor and satisfying crunch. Plus, it’s naturally gluten-free, making it a great option for anyone avoiding gluten. It’s ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 8 oz gluten-free pasta
• 2 cups chopped spinach
• 1.5 cup frozen green peas (thawed)
• 2 tablespoons pine nuts
• ½ cup walnuts
• ¼ cup olive oil (plus extra for drizzling)
• 3 garlic cloves
• 1 teaspoon salt (plus more for pasta water)
• Pepper to taste
• ¼ cup grated parmesan (optional, for serving)
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Gluten-Free Pasta: There are so many gluten-free pasta options now! I find that lentil or chickpea pasta holds its shape really well and has a nice texture. Experiment to find your favorite.
• Pine Nuts: These little guys are pricey, I know! But they add such a unique flavor. If you’re on a budget, you can use all walnuts, but the pine nuts really elevate the pesto.
• Walnuts: I love using walnuts in pesto because they have a slightly earthy flavor that complements the spinach beautifully. Make sure they’re fresh for the best taste.
• Olive Oil Quality: Don’t skimp on the olive oil! A good quality extra virgin olive oil will make a huge difference in the flavor of your pesto. I prefer a fruity, robust olive oil for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions. Remember to reserve about ½ cup of the pasta water before draining – it’s liquid gold for adjusting the pesto consistency later!
2. While the pasta is cooking, let’s make the pesto. Cook the spinach and green peas in boiling water for 3-4 minutes. Drain, reserving about ½ cup of the cooked greens.
3. Now, add the remaining spinach and peas to a food processor along with the pine nuts, walnuts, garlic, salt, and pepper.
4. With the food processor running, slowly drizzle in the olive oil until everything is beautifully smooth. You might need to scrape down the sides a few times.
5. Once the pasta is cooked and drained, toss it immediately with the spinach pesto. Add a splash of that reserved pasta water if the pesto seems too thick.
6. Serve immediately, topped with a generous sprinkle of grated parmesan, if desired. A little drizzle of olive oil never hurts either!

Expert Tips

• Don’t overcook the pasta! Gluten-free pasta can get mushy easily.
• Taste the pesto as you go and adjust the seasoning to your liking.
• If you don’t have a food processor, you can use a blender, but you might need to add a little more olive oil to get it moving.

Variations

• Vegan Adaptation: Easily make this vegan by omitting the parmesan cheese and adding a tablespoon of nutritional yeast to the pesto for a cheesy flavor.
• Spice Level Adjustment: If you like a little heat, add a pinch of red pepper flakes to the pesto. My husband loves it with a good kick!
• Nut-Free Adaptation: If you have a nut allergy, substitute the pine nuts and walnuts with sunflower seeds. It won’t be exactly the same, but still delicious.
• Festival Adaptation: This is a fantastic quick weeknight meal. I often make a double batch of the pesto and freeze it for even faster dinners later in the week.

Serving Suggestions

This pesto pasta is delicious on its own, but it also pairs well with:

• A simple side salad with a lemon vinaigrette
• Grilled chicken or fish
• Roasted vegetables like broccoli or bell peppers

Storage Instructions

Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in ice cube trays for longer storage. Just pop out a cube or two when you need it! Cooked pasta is best enjoyed immediately, but leftovers can be stored in the fridge for up to 2 days.

FAQs

What type of gluten-free pasta works best for this pesto?

Lentil or chickpea pasta are great choices, as they hold their shape well. But honestly, experiment and find what you like best!

Can I make the pesto ahead of time? If so, how should I store it?

Absolutely! Pesto can be made a day or two in advance and stored in an airtight container in the fridge. You can also freeze it for longer storage.

Can I use other greens besides spinach?

Definitely! Kale, arugula, or even basil would all work well in this pesto.

What is the best way to thaw frozen peas for this recipe?

I usually just run them under cold water for a few minutes, or let them sit at room temperature for about 30 minutes.

How can I adjust the consistency of the pesto?

If the pesto is too thick, add a little more olive oil or a splash of reserved pasta water. If it’s too thin, add a few more pine nuts or walnuts.