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As the temperatures rise and the days lengthen, many of us crave refreshing dishes that not only tantalize the palate but also provide a nutritious boost. Enter Chilled Spinach & Artichoke Pesto Pasta—a delightful dish that balances the vibrant flavors of fresh spinach and artichoke hearts with the aromatic essence of basil in a creamy pesto sauce. This recipe is perfect for warm weather gatherings, picnics, or simply as a quick, healthy option for a weeknight dinner.

Cold Spinach & Artichoke Pasta

Beat the heat with a refreshing Chilled Spinach & Artichoke Pesto Pasta! This delightful dish combines the vibrant flavors of fresh spinach and artichoke hearts with a creamy basil pesto, making it perfect for summer gatherings or quick weeknight dinners. Packed with nutrients, it's a healthy choice for any occasion. Easy to prepare in advance, it allows the flavors to meld for an even more delicious taste. Discover how to make this versatile meal that will impress friends and family alike!
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Ingredients
  

8 ounces farfalle (bow-tie) pasta

2 cups fresh spinach, tightly packed

1 can (14 ounces) artichoke hearts, drained and coarsely chopped

1/2 cup fresh basil leaves

1/4 cup walnuts or pine nuts

1/3 cup grated Parmesan cheese, plus extra for serving

3 tablespoons olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced

Salt and freshly ground black pepper to taste

Cherry tomatoes, halved, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold running water to halt the cooking process. Set the pasta aside to cool completely.

    Prepare the Spinach & Artichoke Pesto: In a food processor, combine the fresh spinach, coarsely chopped artichoke hearts, fresh basil leaves, walnuts (or pine nuts), grated Parmesan cheese, olive oil, lemon juice, and minced garlic. Blend the mixture until smooth, pausing to scrape down the sides of the bowl as necessary. If the pesto is too thick for your liking, incorporate a little extra olive oil until it reaches your desired creaminess.

      Mix Pasta with Pesto: In a large mixing bowl, combine the cooled farfalle pasta with the vibrant spinach and artichoke pesto. Gently fold the two together until the pasta is evenly coated with the pesto. Season with salt and freshly ground black pepper to taste, ensuring a balanced flavor.

        Chill the Pasta: Cover the mixing bowl with plastic wrap or transfer the pasta to an airtight container. Refrigerate for a minimum of 30 minutes to allow the flavors to meld beautifully and the pasta to cool thoroughly.

          Serve: Once chilled, give the pasta a gentle toss to redistribute the pesto. Dish out the pasta onto individual plates or a large serving bowl. Garnish with halved cherry tomatoes for a pop of color and texture, and sprinkle additional grated Parmesan cheese over the top for enhanced flavor. Enjoy this refreshing and delightful chilled dish!

            Prep Time, Total Time, Servings: 15 minutes | 1 hour (including chilling time) | 4 servings