Fusilli With Spinach-Nut Pesto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 508
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 65
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 0
- Sodium
- 415
- Total: 30 min
- Active: 15 min
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.