Spinach Garlic Pesto Pasta

A creamy, herby pasta that comes together in minutes. Our Spinach Artichoke Garlic Spread does the heavy lifting, giving the sauce instant depth and flavor.

Ingredients

For the Pasta

• 12 oz pasta (penne, linguine, or fusilli)
• 1 tsp salt (for boiling water)

For the Sauce

• 2 tbsp Spinach Artichoke Garlic Spread
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated (plus more for topping)
• 1/4 cup pine nuts or walnuts (optional, for extra texture)
• 1/2 cup heavy cream or reserved pasta water (for a creamy sauce)
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, chopped (plus more for garnish)
• Salt and black pepper to taste

Steps

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Make the sauce. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the Spinach Artichoke Garlic Spread and cook for 1 minute. Add Parmesan, pine nuts (if using), and red pepper flakes, and stir to combine.
3. Combine everything. Add the cooked pasta to the skillet and toss to coat. Stir in heavy cream or reserved pasta water for a smoother consistency. Add fresh basil and adjust seasoning with salt and black pepper. Garnish with more Parmesan and fresh basil before serving.