Rotini With Spinach Pesto

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Creamy bright green pesto coats the pasta in this delicious version using spinach and walnuts.


  • 6 lbs. Barilla® Rotini
  • 3 oz. fresh basil
  • 6 oz. fresh spinach
  • 6 oz. toasted walnuts
  • 6 oz. grated Romano cheese
  • 4 1/2 cups extra-virgin olive oil
  • As needed salt
  • As needed pepper
  • 3 3/4 oz. grated Parmesan cheese


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a blender or robocoupe, combine the basil, spinach, walnuts, Romano, and 1 cup of the oil. Puree, drizzling in the remaining oil with the machine running. Season with salt and pepper. Cover and refrigerate.

Step 3

For each serving, to order: Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Toss in a pan with about 1/4 cup pesto until warm through. Plate and finish with 1 Tbsp. Parmesan cheese.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Linguine
  • Rotini
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (120g)
Servings Per Container 24

Amount Per Serving
Calories 570
Calories from Fat 306
% Daily Value*
Total Fat 34g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 10mg
Sodium 110mg
Total Carbohydrate 57g
Dietary Fiber 3g
Sugars 2g
Protein 13g

Vitamin A 10%
Vitamin C 2%
Calcium 10%
Iron 15%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.