Spinach Pesto Fusilli
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 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.