Brighten up your mealtime with our Kale, Spinach, and Basil Pesto Baked Pasta. It’s a delightful dish that screams spring, packed with flavors that will bring a smile to your face!
This Kale, Spinach, and Basil Pesto Baked Pasta is about to become your new favorite pasta dish. The vibrant pesto, made with nutrient-packed kale, tender spinach, fragrant basil, and nutty pistachios coats every bite of pasta with bold, herbaceous flavor. Topped with freshly grated parmesan cheese, this pasta has an ideal balance of creamy, savory, and bright flavors. It’s a delicious way to sneak in greens while still satisfying your pasta craving.
For more pasta recipes you will crave you have to check out my Marry Me Chicken Pasta, Cajun Alfredo Pasta, and Pasta Carbonara.
Table of Contents
Reasons to Love This Baked Pasta
- Spinach and kale are loaded with vitamins and minerals, making this pasta both nourishing and delicious.
- This dish stores well in the fridge and is ideal for meal prep.
- This Kale, Spinach, and Basil Pesto Baked Pasta is quick and easy to prepare, making it perfect for busy weeknights.
Recipe Ingredients
- Basil: Fresh basil leaves are sweet with a hint of peppery flavor.
- Nuts: These nuts provide a rich, creamy texture and a nutty flavor.
- Pecorino or Parmesan Cheese: These cheeses add a sharp, salty kick that contributes to the pasta’s richness.
See the recipe card for full information on ingredients and quantities.
Variations
- Pasta Swap: Substitute penne or rigatoni with farfalle or fusilli to change it up but still ensure the pasta catches plenty of pesto sauce in its crevices.
- Nut Variation: Swap traditional pine nuts for almonds or cashews to add a slightly different yet delightful taste to the pesto.
How to Make Kale, Spinach, and Basil Pesto Baked Pasta
Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: Bring a large pot of water to boil. Add the pasta and cook according to the package’s instructions.
Step 3: Meanwhile, in a large food processor or blender, layer the ingredients starting with the spinach, kale, and basil, then the garlic, toasted nuts, olive oil, salt, pepper, lemon juice, and cheese. If the mixture is too thick to blend, add a tablespoon or two more of olive oil. Continue to pulse/blend until smooth.
Step 4: When the pasta is done cooking, drain the water, reserving ⅓ cup of the water. Mix it in with the prepared pesto until the sauce is loose.
Step 5: Toss the cooked pasta with the pesto, then pour into a 9×13-inch baking dish. Sprinkle with ⅓ cup cheese, then place into the oven and bake for 15 minutes or until the cheese is melty. Remove and serve immediately.
Expert Tips
- Salt the Pasta Water: Always salt your pasta cooking water liberally. It’s the first step to ensuring your pasta is flavorful from the inside out.
- Toast the Nuts: If not already toasted, lightly toast the nuts in a dry skillet over medium heat until golden. This enhances their flavor and adds a deeper nuttiness to the pesto.
Frequently Asked Questions
To make the pesto creamier, you can add more olive oil in a slow stream while blending, or incorporate a small amount of cream or cream cheese.
To keep the pasta moist and ensure it retains its flavor after baking, make sure it’s well-coated with pesto. Adding a bit of the reserved pasta water can also help maintain its texture.
Storage Info
To STORE your Spinach Kale Pasta leftovers, place them in an airtight container in the refrigerator for up to 3 days. To FREEZE, store your baked pasta in the freezer for up to 2 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, about 20 minutes. Adding a splash of water or extra olive oil before reheating can help maintain the pasta’s moisture and prevent it from drying out.
More Recipes That You’ll Love
Kale, Spinach, and Basil Pesto Baked Pasta Recipe
Ingredients
pasta
- 1 lb penne or rigatoni (regular, whole wheat or gluten free)
- 1/4-1/3 cup reserved pasta water
pesto
- 1 cup spinach - packed
- 1 cup kale - packed
- 2 cups fresh basil leaves - packed
- 4 cloves garlic
- 1/2 cup pistachios, pine nuts, walnuts or pecans - toasted
- 1/2 cup extra-virgin olive oil + more if needed
- salt and pepper
- 1 small lemon - juiced
- 1/2 cup grated parmesan or pecorino cheese
topping
- 1/3 cup shaved parmesan or pecorino cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bring a large pot of water to boil. Add the pasta and cook according to the package's instructions.
- Meanwhile, in a large food processor or blender, layer the ingredients starting with the spinach, kale, and basil, then the garlic, toasted nuts, olive oil, salt, pepper, lemon juice, and cheese. If the mixture is too thick to blend, add a tablespoon or two more of olive oil. Continue to pulse/blend until smooth.
- When the pasta is done cooking, drain the water, reserving ⅓ cup of the water. Mix it in with the prepared pesto until the sauce is loose.
- Toss the cooked pasta with the pesto, then pour into a 9×13-inch baking dish. Sprinkle with ⅓ cup cheese, then place into the oven and bake for 15 minutes or until the cheese is melty. Remove and serve immediately.
I did this as a cold pasta and pesto dish. I mistakenly put too much lemon, and it made it absolutely delicious. I used fresh basil from my organic basil plant and didn’t use any nuts. I let it sit overnight in the fridge and all the flavors meshed. I also used gluten free pene and sprinkled with fresh parmesan before serving. I couldn’t believe my husband would eat it , let alone have a second bowl! Thanks.. it was delicious. I will definitely make it again.
It’s always nice to find something the hubby likes!! Glad you guys enjoyed it 🙂
Hi Natalie! you just gave me the perfect idea for mondays lunch!!
Im currently in the process of opening muy own food blog in Mexico… would you mind to share with me the plugin that you use for the recepies? they look so great!
Thank you! love your work!
Thank you so much! I use the Easy Recipe plugin 🙂
Is it really 2 cups of basil? That seems like alot. But then again I’m pretty new to cooking.
Yes, 2 cups of lightly packed fresh basil. Enjoy!!
Yummy!! I think I would like this!!
Can the pesto be stored for a few days in fridge before using with pasta? Or can I separate it into two batches, using some now and some another week?
I’ve stored it for a few days, I wouldn’t add the water until you’re ready to use it. Just cover the top with a thin layer of olive oil and keep it in an airtight container.