Fusilli With Spinach-Nut Pesto
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
56
Spice
45
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
450 g
Fusilli1 clove
Garlic (roughly chopped)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs; drain and return to the pot
3
Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped
4
Add the spinach in batches, pulsing until chopped
5
Add the lemon zest and juice
6
With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute
7
Add 3/4 teaspoon salt, and pepper to taste
8
Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss
9
Divide among bowls; drizzle with olive oil and top with chopped nuts
10
Photograph by Kang Kim