Pesto Florentine Campanelle Pasta Recipe

Picture this: a dreamy evening in, your coziest socks on, and a bowl of Pesto Florentine Campanelle Pasta that’s about to make your taste buds dance with delight. I promise, this is the pasta twist you didn’t know you needed in your life. Trust me, even your nonna would ask for seconds!

I adore the vivid tastes and uncomplicated beauty of Campanelle Pasta a la Pesto Florentine. With tender campanelle mingled with fresh spinach, the sweet scent of basil wafting about, and the understated grace of a sprinkle of Parmesan, you’ve got a quick, beautifully balanced, and downright virtuous meal.

I think the toasted pine nuts add a delightful crunch.

Ingredients

• Campanelle Pasta: Provides carbohydrates and energy, perfect for a hearty meal.
• Fresh Spinach Leaves: Rich in iron and vitamins A, C, and K, boosting nutrition.
• Basil Pesto: Infuses delicious herby flavor with healthy fats from olive oil and pine nuts.
• Grated Parmesan Cheese: Adds umami and a creamy texture, along with protein.
• Olive Oil: Heart-healthy fat that enhances flavor without overpowering the dish.
• Minced Garlic: Delivers a bold, aromatic kick, rich in antioxidants and flavor.
• Toasted Pine Nuts: Crunchy texture and nutty taste, abundant in magnesium and zinc.

Ingredient Quantities

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• 12 oz campanelle pasta
• 2 cups fresh spinach leaves
• 1 cup basil pesto
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup toasted pine nuts
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, optional

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How to Make this

1. Set a large pot of salted water to boil. Introduce the campanelle pasta to the water and follow the cooking directions on the package to achieve an “al dente” doneness. At this crucial juncture, conserve half a cup of that lovely, starchy pasta water, and then drain the pasta, giving it a brief shot of cool water to halt cooking, and setting it aside for later. It isn’t strictly necessary to give the pasta a cool rinse, but I do it to maintain as much of the cooking surface on the pasta as possible. That surface is where the sauce will work its magic.

2. At medium heat, in a very large skillet, warm the olive oil. To the oil, add the garlic that has been minced and sauté for about 1 minute. You want the garlic to be fragrant and not browned.

3. (a) Add the fresh spinach leaves to the skillet and sauté until wilted, about 2-3 minutes.

4. Lower the heat, and add the basil pesto, stirring it into the spinach and garlic until it’s evenly mixed.

5. Incorporate the cooked pasta into the skillet, tossing it together with the pesto spinach mixture to create a cohesive dish.

6. Slowly incorporate the reserved pasta water, a little at a time, until your sauce is the consistency you want.

7. Mix in the grated Parmesan cheese, making sure it melts evenly into the pasta.

8. Flavor the pasta with salt, black pepper, and, if you like, a touch of red pepper flakes for heat.

9. Remove the heat from the skillet and gently fold in the pine nuts, which were toasted earlier.

10. Hot Pesto Florentine Campanelle Pasta is a beautiful dish to serve. I always add extra Parmesan cheese and a few pine nuts as a garnish for presentation (and flavor!). You could also toss in some fresh herbs at this point for an even nicer touch. Serve and enjoy!

Equipment Needed

1. Large pot
2. Skillet
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Colander or strainer
7. Chef’s knife
8. Cutting board
9. Ladle or heat-resistant cup (to reserve pasta water)

FAQ

• What is the ideal cooking time for campanelle pasta?Campanelle pasta generally takes about 8-10 minutes to cook until it reaches the al dente stage. For exact timing, refer to the package instructions.
• Can I substitute another pasta shape?Of course, you can replace it with similar shapes like fusilli or farfalle, but campanelle is selected for its capacity to hug sauce with abandon.
• Is there an alternative to pine nuts?If needed, slivered almonds or walnuts can be used to substitute for pine nuts.
• How should I toast pine nuts?In a dry skillet, medium heat, place the pine nuts. Stir frequently for 3-5 minutes; don’t let them burn!

  Life hack: Use a 10” skillet to toast 3/4 cup nuts or seeds. A larger skillet will toast them faster.

• Can I use store-bought pesto?Absolutely, pre-made pesto is excellent, but home-making it somehow seems to intensify those very fresh flavors that basil, pine nuts, and Parmesan cheese bring to the party.
• Is it okay to add extra ingredients?Certainly, think about incorporating grilled chicken or cherry tomatoes to make the dish more fulfilling.
• What’s the best way to store leftovers?Store leftovers in an airtight container in the fridge for no longer than 3 days. Reheat gently so as not to compromise the texture.

Pesto Florentine Campanelle Pasta Recipe Substitutions and Variations

If you want to make mac and cheese with a different noodle, try penne or fusilli instead of campanelle.
Replace fresh spinach leaves with baby kale or arugula.
Replace basil pesto with sun-dried tomato pesto.
Substitute grated Pecorino Romano cheese for the Parmesan.
Replace toasted pine nuts with toasted walnuts or almonds.

Pro Tips

1. Pasta Water Magic Make sure to save that half cup of pasta water. The starchy water is key for creating a silky sauce that clings beautifully to the pasta. Start by adding a couple of tablespoons at a time until you reach the desired consistency.

2. Garlic Watch When sautéing the garlic, keep a close eye on it. You want it to be fragrant but not brown. Browning the garlic can lead to a bitter taste, so act quickly and add the spinach once you get that wonderful aroma.

3. Spinach Timing Sauté the spinach just until it wilts. Overcooking will make it lose its vibrant color and pleasant texture. This usually takes about 2-3 minutes, so keep stirring and monitoring closely.

4. Pine Nut Toasting If you’re toasting pine nuts yourself, do it in a dry pan over medium heat and stir frequently. They can burn quickly, so stay vigilant and remove them from the pan as soon as they’re golden and fragrant.

5. Finishing Touches For an extra burst of freshness, consider adding a handful of fresh basil or a squeeze of lemon juice just before serving. This will brighten the flavors and add a fresh aromatic touch to the dish.