Grammy's Kitchen · Pesto Pasta · Spinach Pesto Pasta
One of 66 pesto pasta recipes we measured
It ranks #2 of 66 for sauce body among the pesto pasta recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 66.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 12% |
| protein add | 370% | 22% |
| aromatics | 1% | 1% |
| vegetables and beans | 140% | 18% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 90 g | 3 cups fresh spinach (loosely packed) |
| 3 g | 1 clove garlic |
| 58 g | 1/2 cup walnuts (toast them if you have time) |
| 50 g | 1/2 cup freshly grated Parmesan cheese |
| 2 g | 1/4 teaspoon Kosher salt |
| 0 g | 1/8 teaspoon black pepper |
| 54 g | 1/4 cup extra virgin olive oil |
| 340 g | 3/4 pound green beans (trimmed) |
| 227 g | 8 ounces rotini pasta (whole wheat preferred) |
| 450 g | 2 cups cooked chicken breast (cut into bite-size pieces) |
| 227 g | 8 ounces cherry or grape tomatoes (halved) |
Method: 5 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.