Linguine and Spinach Pesto


  • 1/2 Teaspoon  salt, plus more to taste
  • 1 Pound  spaghetti, linguine, or your favorite pasta shape*
  • One   10-ounce package frozen spinach, thawed and drained
  • 2 Tablespoons  vegetable oil
  • 1/4 Cup  grated Parmesan
  • 2 Tablespoons  chopped parsley
  • 2 s  cloves garlic
  • 1/2 Teaspoon  dried basil
  • 2 Tablespoons  butter
  • 1/3 Cup  water
  • 4 Ounces  crumbled feta

This spinach pesto comes together in just minutes while the pasta cooks. It's quick, easy, and delicious — what more could you ask for out of a weeknight-friendly dinner recipe?

Click here to see 15 Easy 15-Minute Pasta Recipes.


Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, drain, and set aside.

In a blender or the bowl of a food processor, combine the spinach, oil, Parmesan, parsley, garlic, salt, and basil. Mix at medium speed until chopped finely. Melt the butter in the water. With a blender or processor running, gradually pour in the melted butter mixture until blended. Toss the pesto with the pasta. Sprinkle feta on top and serve.

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