Spring Pasta with a Creamy Spinach Pesto

  • Author: Anuja


  • 4 servings of pasta, cooked (follow package instructions)
  • 1/2 small yellow onion, diced
  • 1 tbsp olive oil
  • 3 cups spinach
  • 1/2 cup whole milk (or cream)
  • 1 tbsp garlic paste
  • 1/2 cup basil
  • 1 tsp tarragon
  • 12 leaves of sage, chopped
  • organic sweet corn
  • 2 tomatoes, sliced and halved


  1. Heat a skillet on medium heat.
  2. Add olive oil and onion and sautée until golden. (3-5 mins)
  3. Add garlic, sautée for another minute or two.
  4. Add spinach and stir until wilted.
  5. Add milk. Stir until milk begins to simmer.
  6. Add herbs: tarragon, basil, and sage.
  7. Remove from heat and let cool for 2-3 minutes or until cool enough to add to a blender (if you have a glass blender or a heat safe blender, you can skip this step).
  8. Add to blender and blend until smooth.
  9. Toss pasta in spinach pesto sauce.
  10. Top with corn and tomatoes and serve warm.