Spinach Pesto Fusilli
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
- 8 Ounce baby spinach
- 0.75 cup pine nuts, toasted
- 2 garlic cloves, smashed and peeled
- 0.5 cup grated Parmesan cheese, plus more for garnish
- 1 lemon, zest and juice
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.5 cup extra-virgin olive oil, plus more for serving
- 1 Pound fusilli pasta
- 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.
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