Food Stylist: Brett Kurzweil
Prop Stylist: Loren Simons

Fusilli With Spinach-Nut Pesto

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



  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.