Fusilli With Spinach-Nut Pesto

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

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

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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