Recipe courtesy of Food Network Kitchen
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Fusilli With Spinach-Nut Pesto
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Photograph by Kang Kim

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