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Notta Pasta with Spinach Pesto

Notta Pasta with Spinach Pesto Recipe
Don't tell the kids this delicious green pasta is good for them. Rice pasta nicely absorbs the spinach and parsley flavors in this tasty 'good for you' pesto.

6-8 servings


10 minutes


1-16 oz box Notta Pasta Spaghetti 1 cup rough chopped Italian parsley (flat leaf), firmly packed 1 cup grated Parmesan cheese 1/2 cup walnuts 1 tablespoon minced garlic 1 teaspoon coarse salt (like Kosher or sea salt) 1/2 cup olive oil 1/4 cup white or rice vinegar* 1-9 oz bag baby leaf spinach 1 cup chopped fresh tomatoes
Note: *Don't substitute red vinegar for the white, it will turn the pesto an ugly brown color.


Food processor or blender


  1. Put a large pot of salted water on to boil.
  2. Add parsley, Parmesan, walnuts, garlic and salt to food processor. Mix until smooth.
  3. Add olive oil, vinegar and half of spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.
  4. Meanwhile boil Pasta until according to directions on box. Drain and rinse quickly. Drain again and add 1 cup or more of pesto* to the warm pasta. Mix well and serve topped with fresh tomatoes.

Test Kitchen Tips:

*This recipe makes 3 cups pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.


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Notta Pasta with Spinach Pesto

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