advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Spinach Pesto Fusilli

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

  • Servings: 6
Spinach Pesto Fusilli

Source: Mad Hungry, May 2011

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.

Reviews (2)

  • dtschic 7 Aug, 2011

    This was a fantastic side dish.....the lemon makes it light and refreshing and the spinach wasn't too strong tasting like basil can sometimes be. The pine nuts added some texture and it was a beautiful presentation with the vibrant green color. I made for dinner party as a side dish and it was a big hit.

  • annegee 23 Jul, 2011

    Easy and delicious!

Related Topics