Fusilli With Spinach-Nut Pesto

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. 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.