Name: Fusilli With Spinach-Nut Pesto
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

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26m Easy 98%

CLASS

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.

Courtesy of Food Network Magazine, Photograph by Kang Kim

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Fusilli With Spinach-Nut Pesto

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