Pasta with Baby Spinach and Bell Pepper Pesto

I propose an Italian variation of the classic pesto enriched with baby spinach leaves and bell peppers for a dish full of flavor and color. Here is the recipe:

Ingredients

• 320 g of pasta of your choice (penne, fusilli, spaghetti, etc.)
• 150 g of fresh baby spinach
• 1 red bell pepper
• 50 g of pine nuts
• 1 clove of garlic
• 60 g of grated Parmesan cheese
• 60 g of grated Pecorino cheese
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

Preparation

1. Start by washing the bell pepper, dry it, remove the seeds and inner filaments, then cut it into pieces and place it on a baking sheet lined with parchment paper. Roast under the grill for about 10 minutes, until the skin turns black and the flesh soft.
2. Once cooked, place the bell pepper in a plastic bag and let it cool down; this makes it easier to remove the skin. When it’s cold, peel it and set aside the flesh.
3. While the bell pepper is in the oven, wash the baby spinach and allow it to drain well. Toast the pine nuts in a non-stick pan for a few minutes until golden. Be careful not to burn them.
4. Place the baby spinach, toasted pine nuts, the flesh of the peeled bell pepper, the garlic clove (with its central germ removed to make it more digestible), Parmesan, Pecorino, a generous amount of extra virgin olive oil, salt, and pepper in a blender or food processor. Blend until you get a smooth and creamy mixture. Taste and adjust for salt and pepper if necessary.
5. Bring a pot of salted water to a boil and cook the pasta according to the instructions on the package.
6. Drain the pasta al dente and reserve some of the cooking water. Toss the pasta with the baby spinach and bell pepper pesto, adding a little of the reserved cooking water to make it creamier.
7. Serve hot, garnishing with additional toasted pine nuts, if desired, and a sprinkling of cheese.

Curiosity

Spinach pesto is a lighter variant of the traditional Genovese pesto, and the addition of bell pepper gives it a sweet taste and a vibrant touch of color. The toasted pine nuts enhance the nutty flavor of the sauce and add a nice crunch to the dish.

If you want a richer variant or simply appreciate a special touch, you could also add fresh basil to the mix of baby spinach and bell peppers for a flavor even closer to the traditional pesto.