Fusilli With Spinach-Nut Pesto (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
4. Photograph by Kang Kim
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