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


  • 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


  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.


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