Fusilli with Spinach Nut Pesto

Photo by Heather F.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Kosher salt

  • 1

    pound fusilli

  • 3/4

    cup salted roasted mixed

  • nuts, plus chopped nuts for topping

  • 1

    clove garlic, roughly chopped

  • 8

    ounces spinach, tough stems removed

  • Finely grated zest and juice of 1 lemon

  • 1/3

    cup extra-virgin olive oil, plus more for drizzling

  • Freshly ground pepper

  • 1

    cup grape tomatoes, halved

Directions

Directions Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot. Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste. Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.

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