I absolutely love pesto and this fast, healthy, weeknight winter version does not disappoint. With fluffy ricotta and delicate spinach, it's a fantastic meal for those end of winter nights when you are craving summer foods but the farmer's market just won't cooperate. Winter spinach and ricotta pesto at Our Salty Kitchen.
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Winter Spinach Pesto with Rotini and Roasted Cauiflower

This winter spinach pesto with tangy ricotta cheese is an easy, nutritious, and super satisfying vegetarian winter pesto recipe. It pairs perfectly with nutty, pan-roasted cauliflower florets and hearty whole grain rotini.
Course Main Course, Pasta
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 627kcal
Author Danielle

Ingredients

Winter Spinach Pesto

  • 5 oz spinach or other winter greens
  • 1/2 c ricotta
  • 1/3 cup walnuts
  • 1/2 lemon juiced
  • 4 garlic cloves smashed
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1/4 - 1/3 c olive oil

Spinach Pesto with Rotini and Roasted Cauliflower

  • 1/2 lb whole wheat pasta
  • 1 tbsp sea or kosher salt
  • 1 tbsp avocado oil
  • 1 head cauliflower cut into bite-sized florets
  • shaved parmesan for serving
  • chopped chives for serving

Instructions

  • Fill a large pot with 3-4 quarts of water. Place over the burner, add 1 tbsp salt, and bring to a boil. Once the water boils, add the whole wheat rotini and cook to al dente according to package instructions. Strain the pasta, then return to the pot.
  • While the pasta water is coming to a boil, heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Add the cauliflower and a pinch of sea salt and toss in the fat until evenly coated. Pan-sear the cauliflower over medium-high heat, stirring occasionally, until browned and caramelized, 12-18 minutes, depending on floret size.
  • While the cauliflower and pasta are cooking, make the pesto. Put the spinach, ricotta, walnuts, lemon juice, garlic, salt, and pepper into a blender or food processor. Pulse a few times until the ingredients are finely diced and incorporated. Then, with the blade running, slowly add the olive oil until the pesto comes together. Add less for a chunkier consistency, more for a smoother version.
  • Toss the cooked pasta with the roasted cauliflower and pesto sauce. Top with fresh parmesan and chives to taste and serve immediately.

Nutrition

Calories: 627kcal