Capellini Spinach Pesto & Roasted Tomatoes

Try this delicious alternative to traditional pesto.  You’ll love the combined flavors of the spinach pesto and the roasted tomatoes and adding a little bit of spinach will make your pesto really green and it will be easier to puree.

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Recipe Name
Capellini Spinach Pesto & Roasted Tomatoes
Published On


  • 12 oz. jovial brown rice capellini
  • 3 oz. baby spinach, steamed
  • ½ cup basil
  • ¼ cup parsley
  • 2 walnuts
  • 1 clove garlic, minced
  • 1 tsp. sea salt
  • 1/3 cup Pecorino cheese
  • 6 tbsp. jovial extra virgin olive oil
  • ¾ lb. cherry tomatoes, halved
  • 4 rosemary sprigs


  1. Season tomatoes with 1 tbsp. olive oil, salt and rosemary; roast tomatoes at 375°F for 25 minutes.
  2. Combine 3 tbsp. olive oil, parsley, basil, garlic, salt and walnuts in a food processor and pulse until blended.
  3. Squeeze water from spinach, add to pesto with 2 tbsp. of oil and pulse until creamy. Add cheese if you like.
  4. Cook pasta according to directions, toss with pesto and garnish with roasted tomatoes.