Fusilli With Spinach Nut Pesto Recipes

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SPINACH PESTO FUSILLI



Spinach Pesto Fusilli image

Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

8 ounces baby spinach
3/4 cup pine nuts, toasted
2 garlic cloves, smashed and peeled
1/2 cup grated Parmesan cheese, plus more for garnish
1 lemon, zest and juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 pound fusilli pasta

Steps:

  • Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
  • With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
  • Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
  • Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.

FUSILLI WITH SPINACH AND WALNUT PESTO



Fusilli with Spinach and Walnut Pesto image

The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

1 bunch spinach (about 1 pound), trimmed and washed
3/4 cup walnuts, toasted
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
Coarse salt and ground pepper
1 pound fusilli
1/4 cup shaved pecorino cheese (1 ounce), for serving

Steps:

  • Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.

Nutrition Facts : Calories 461 g, Fat 18 g, Fiber 6 g, Protein 16 g

FUSILLI WITH SPINACH WALNUT PESTO



Fusilli with Spinach Walnut Pesto image

Categories     Sauce     Side     Walnut     Spinach     Boil

Yield makes 3 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 1/2 cups extra (see note)

Number Of Ingredients 8

1 teaspoon kosher salt, plus more for pasta pot
9-ounce bag fresh spinach, stems trimmed
2 packed cups fresh basil leaves
2 cups walnut halves, toasted
4 garlic cloves, peeled
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
1 pound fusilli
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
  • Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
  • notes
  • You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

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