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Pesto Pasta
with Fresh Tomatoes & Parmesan Cheese
20 MIN
+$4.95/serving
2 Servings
From the Test Kitchen
This bright pasta gets its verdant color two ways: we’re stirring in tender spinach (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto.
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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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⅓ cup Basil Pesto
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6 oz Mafalda Pasta
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3 oz Baby Spinach
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4 oz Grape Tomatoes
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¼ tsp Crushed Red Pepper Flakes
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2 Scallions
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1 oz Sliced Roasted Red Peppers
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
3
Cook the spinach
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, spinach, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked pancetta, seasoned tomatoes, cooked spinach, chopped peppers, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the peppers.
2
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
3
Cook the spinach
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, spinach, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked pancetta, seasoned tomatoes, cooked spinach, chopped peppers, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and sliced green tops of the scallions. Enjoy!
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