Recipe description
October 4, 2026
Spinach pesto pasta with peas
A vibrant, fiber-rich pasta with spinach, peas, and flavorful pesto
Beginner Friendly
Colorful Plants
Easy Recipe
79%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Provides fiber from peas, spinach, and pasta.
- Includes several colorful plant foods, garlic, and olive oil.
- A practical, satisfying meal with moderate protein and healthy fats.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta
2
cup
Spinach
6
tablespoon
Pea, green
4
tablespoon
Pesto, green
3
tablespoon
Garlic
2
clove
Oil, olive
1
tablespoon
Cheese, parmesan
3
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2
During the last 2 minutes of cooking, add the green peas to the pasta pot so they cook together with the pasta.
3
While the pasta cooks, heat the olive oil in a large pan over medium heat and sauté the minced garlic for about 1 minute until fragrant.
4
Add the spinach to the pan and stir until it wilts, about 2 minutes.
5
Reserve a small cup of pasta cooking water, then drain the pasta and peas.
6
Add the drained pasta, peas, and green pesto to the pan with the spinach. Toss well, adding a splash of the reserved pasta water to create a glossy sauce.
7
Season with salt and black pepper to taste.
8
Serve warm, topped with grated parmesan cheese.
More Recipes For Your Gut
Nutrition
600 kcal
Calories
20 g
Protein
82 g
Carbohydrates
8 g
Fiber
5 g
Sugar
23 g
Fat
5 g
Saturated fat
1.6 g
Salt
FAQ
How many servings does this spinach pesto pasta make?
The recipe makes 2 servings.
How do I keep the pasta sauce glossy?
Reserve a small cup of pasta water before draining, then add a splash while tossing the pasta with the pesto.
When should I add the peas?
Add the peas to the pasta pot during the last 2 minutes of cooking.
Can I use frozen peas?
Yes. Add frozen peas during the final 2 minutes; no thawing is needed.
Can I make this recipe vegetarian?
It is vegetarian as written, but check that the pesto and Parmesan you use are suitable for your dietary needs.
How can I make this pasta vegan?
Use vegan pesto and replace the Parmesan with a plant-based alternative or leave it out.
Can I make this recipe gluten-free?
Yes. Use certified gluten-free pasta and check the pesto and other packaged ingredients for gluten-containing ingredients.
How should I store leftovers?
Refrigerate leftovers in an airtight container and use them within 2 to 3 days. Reheat gently with a splash of water.
Does this recipe contain common allergens?
It may contain milk from the Parmesan and pesto, and pesto may contain nuts. Pasta may contain wheat, so check product labels.
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