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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

15 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
08/07/2011
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.
Rating: Unrated
07/23/2011
Easy and delicious!