Monday, August 23, 2010

Vapiano's Pesto e Spinaci at Home

I love, love, love Vapiano's Pesto e Spinaci. I order it every single time we eat at Vapiano. The last time I watched the chef prepare my dish, I realized that it can't be too hard to replicate at home. I decided to make it the other night...and it was delicious! Here is my take on the dish:

Pesto, Spinach, & Tomato Pasta


Fresh pasta of your choice (I used linguine)
Bag of spinach
Container of grape tomatoes, sliced in half
10 leaves of fresh basil, roughly chopped1 tablespoon minced garlic
2 tablespoons olive oil
1 pint heavy cream
6 tablespoons pesto
pinch of red pepper flakes

Heat the olive oil in a frying pan or wok. Add the garlic. Stir to avoid burning. Add heavy cream and red pepper flakes and bring to a boil. Reduce heat and allow sauce to barely simmer for 5 minutes. Add the pesto. Allow sauce to barely simmer for 5 more minutes. Remove pan from heat. Add tomatoes, spinach, and basil to the sauce. Add the pasta. Toss and serve!


  1. ohmy gooodness does that look good!! xo

  2. mmmm, that looks and sounds so yummy! My Hubby would love it too! Bookmarking it now :)

  3. LOVE Vapiano. Though I am boring and always get pomodoro e spinaci.

  4. That looks great and easy!

  5. Wow that looks amazing! I have to try making that. Is it still as good without the heavy cream?

  6. This looks amazing. AMAZING. Cannot wait to try it!

  7. I would recommend using light cream and not heavy - sauce will be less heavy and you don't lose much flavor. Thanks for the recipe!

  8. Ur missing onions nd add cheese to the sauce then add salt pepper nd nutmeg

  9. For a kick throw some chopped hot pepper into the olive oil as they do at the restaurant. I also add parmesan cheese and freshly ground black pepper.