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Fusilli with Spinach and Walnut Pesto

Fusilli with Spinach and Walnut Pesto

The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce. Orecchiette or penne rigate would also work well.

Everyday Food, March 2011 http://www.marthastewart.com/340645/fusilli-with-spinach-and-walnut-pesto
3.5
Rated
70100(10)10
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Serves 6

Ingredients

    • 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

Directions

  1. 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.
  2. 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.

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