Spring Spinach Pesto Pasta
Roasted Cherry Tomatoes and Bell Peppers

A vibrant and healing spring pasta dish featuring a vibrant green spinach pesto sauce, roasted sweet cherry tomatoes, bell peppers, and fragrant fresh mint leaves.

Ingredients

• 200 g pasta
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes
• 1 bell pepper
• 1 head garlic
• 2 tbsp butter
• 3 tbsp olive oil
• to taste black pepper
• to taste sea salt
• optional parmesan cheese
• optional fresh mint leaves

Instructions

1. 1Prep cherry tomatoes

   

   Take the washed small cherry tomatoes and place them onto a wooden cutting board before transferring them into the air fryer basket.

   Tip: Ensure tomatoes are dry before roasting to get better blistering.
2. 2Cut the garlic bulb

   

   Place a whole garlic bulb on the wooden cutting board and slice it cleanly in half using a sharp kitchen knife.

   Tip: Cut across the cloves horizontally to expose as much surface area as possible.
3. 3Add oil to ingredients

   

   Drizzle olive oil generously over the halved garlic and cherry tomatoes inside the parchment paper-lined air fryer basket.

   Tip: A parchment paper liner helps catch juices and makes cleanup easy.
4. 4Season with black pepper

   

   Freshly grind black pepper over the garlic halves and cherry tomatoes resting inside the air fryer basket.

   Tip: Freshly cracked black pepper yields a much stronger and aromatic flavor than pre-ground.
5. 5Slice orange bell pepper

   

   Slice the orange bell pepper on a wooden cutting board, then add the pieces into the mix.

   Tip: Cut into uniform strips or chunks for even roasting.
6. 6Blanch the spinach

   

   Place fresh spinach leaves into a metal strainer basket immersed in boiling water on the stovetop to blanch them.

   Tip: Blanching quickly removes the oxalic acid and keeps the spinach vibrant green.
7. 7Prepare the Spinach Mixture

   

   Place the blanched spinach, a block of butter, and a splash of clean water into the glass food processor bowl to prepare for blending.

   Tip: Squeeze the excess water out of the blanched spinach thoroughly before adding it to the bowl to keep your pesto sauce rich and vibrant.
8. 8Add Roasted Garlic

   

   Add the roasted garlic cloves into the glass blender bowl alongside the prepared spinach and butter mixture.

   Tip: Roasted garlic provides a rich, sweet, and mellow flavor profile without the sharp bite of raw garlic.
9. 9Blend into Pesto Sauce

   

   Blend the spinach, butter, and roasted garlic mixture using an electric food processor until it forms a smooth, vibrant green pesto sauce.

   Tip: Blend until completely smooth to ensure the sauce coats the noodles evenly.
10. 10Simmer the Sauce with Butter

    

    Place the spinach pesto sauce in a non-stick pan over low heat, add a small piece of butter, and stir slowly until completely melted.

    Tip: Keep the heat low so the spinach keeps its bright, fresh green color.
11. 11Add Pasta to the Sauce

    

    Add the cooked spaghetti noodles into the pan containing the green pesto sauce using metal tongs.

    Tip: Add the noodles directly from the pot while slightly warm so they absorb the sauce better.
12. 12Season the Pasta

    

    Season the spaghetti noodles and green sauce in the pan with black pepper and sea salt, then stir thoroughly until the sauce evenly coats every noodle.

    Tip: Taste and adjust seasoning with sea salt and black pepper to balance the flavors.
13. 13Mix the Pasta and Sauce

    

    Add the cooked pasta into the spinach pesto sauce in a non-stick pan over low heat, along with a small piece of butter, black pepper, and sea salt to taste. Stir thoroughly using metal tongs so the vibrant green sauce evenly and completely coats every single strand of noodles.

    Tip: Make sure the heat is kept low when warming the pesto to preserve its vibrant green color and fresh flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions