Get ready to embrace the rustic charm of homemade pasta with this Spinach and Walnut Pasta recipe. It's a delightful blend of fresh ingredients and simple techniques that make for a hearty, satisfying meal. Perfect for impressing guests or treating yourself to a cozy night in.
All-purpose flour forms the base of your pasta dough, providing structure and elasticity. The eggs add richness and help bind the dough together. A touch of salt enhances the flavor, while olive oil adds smoothness. Fresh spinach leaves bring a vibrant color and earthy taste to the dish. Walnuts, toasted and chopped, contribute a delightful crunch. Parmesan cheese offers a savory, umami kick. Garlic introduces an aromatic depth, and a hint of black pepper adds warmth. Finally, a splash of lemon juice brightens the overall flavor profile.
This dish pairs wonderfully with a simple side salad of arugula and cherry tomatoes, lightly dressed with olive oil and balsamic vinegar. A glass of crisp white wine, like Sauvignon Blanc, complements the bright flavors beautifully.
Start with a large mixing bowl. Combine the flour and salt, then create a well in the center. Crack the eggs into the well and pour in the olive oil. Gradually mix the flour into the eggs and oil, pulling from the sides of the well. As it begins to form a dough, use your hands to knead it on a floured surface for about 10 minutes, until it’s smooth and elastic. Wrap it up in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough is resting, bring a pot of water to a boil. Blanch the spinach for just a minute, then transfer it to a bowl of ice water to keep that vibrant green color. Drain it well and chop it finely.
On a dry skillet over medium heat, toast the walnuts until they’re golden brown, about 3 minutes. Keep an eye on them, as they can burn quickly!
Once the dough has rested, roll it out on a floured surface to your desired thickness. You can cut it into any shape you like—strips for fettuccine or squares for ravioli.
In a large pot of boiling, salted water, cook your homemade pasta for about 3-4 minutes until al dente. Reserve 1/2 cup of the pasta water and drain the rest.
Heat some olive oil in a skillet over medium heat. Sauté the garlic until fragrant, then add the chopped spinach, cooking it for another 2 minutes. Add the pasta, toasted walnuts, Parmesan cheese, lemon juice, and reserved pasta water. Toss everything together until well combined. Season with black pepper to taste.
Share