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