Orecchiette with Pesto, Spinach & Parmesan

Eliane Muskus
2 days ago
2 min read

🍃 A Love Letter to Handmade Pasta. This vibrant orecchiette pasta with homemade pesto, sautéed spinach, and shaved Parmesan is pure comfort in a bowl.

There’s something soul-soothing about making pasta from scratch. Orecchiette, those charming “little ears” from southern Italy, are one of my favorites to craft by hand. The process is slow, yes—a labor of love and beautifully meditative.

When I’m short on time, I reach for my trusty KitchenAid pasta machine attachment. It’s a lifesaver for lasagna sheets, ravioli, and tortellini. I usually make a big batch and freeze them—perfect for those spontaneous dinner invitations or cozy nights when only something homemade will do.

This dish brings together the gentle chew of orecchiette with a garlicky, herbaceous basil pesto, fresh baby spinach just barely wilted, and a snowfall of grated Parmesan. It’s comforting, vibrant, and full of Mediterranean goodness.

Homemade Orecchiette Pasta with Fresh Basil Pesto

Orecchiette with Pesto, Wilted Spinach & Parmesan

Serves: 4

Prep Time: 10 minutes (or 1 hour if making homemade orecchiette)

Cook Time: 15 minutes

Total Time: 25 minutes (store-bought pasta) or 1 hour 15 minutes (with homemade pasta)

📝 Ingredients:

400g (14 oz) orecchiette pasta (homemade or high-quality store-bought)
2 cups fresh baby spinach
1 cup fresh basil pesto (see tip below)
2 tbsp extra virgin olive oil
2 tbsp pasta cooking water (reserved)
Freshly grated Parmesan cheese, to taste
Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the orecchiette:

Bring a large pot of salted water to a boil. Cook the orecchiette until al dente. Reserve 2 tablespoons of the pasta water, then drain.

2. Wilt the spinach:

In a large skillet, heat the olive oil over medium heat. Add the spinach and sauté for 1–2 minutes until just wilted. Season with a pinch of salt.

3. Toss everything together:

Add the cooked pasta and pesto to the skillet with the spinach. Pour in the reserved pasta water and gently toss to coat, letting everything warm through.

4. Finish & serve:

Transfer to plates or a serving bowl. Top generously with grated Parmesan and a twist of freshly ground black pepper. Garnish with fresh basil leaves if you like.

🔪 Chef’s Tip:

Make your pesto fresh with basil, garlic, toasted pine nuts or walnuts, Parmigiano Reggiano, and extra virgin olive oil for best results. You can also freeze pesto in small jars or ice cube trays to use throughout the season.