Fusilli With Spinach-Nut Pesto

Name: Fusilli With Spinach-Nut Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fusilli; 1 clove garlic, roughly chopped; 237 milliliters grape tomatoes, halved; 1 Finely grated zest and juice of lemon; 6 servings Kosher salt; 79 milliliters extra-virgin olive oil, plus more for drizzling; 6 servings Freshly ground pepper; 177 milliliters salted roasted mixed nuts, plus chopped nuts for topping; 227 grams spinach, tough stems removed

Fusilli With Spinach-Nut Pesto is a dairy free main course. This recipe makes 6 servings with 500 calories, 14g of protein, and 21g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have spinach, roasted nuts, grape tomatoes, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the pasta and cook as the label directs; drain and return to the pot.

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Pasta

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Pot

Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped.

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Garlic

Pesto

Nuts

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Food Processor

Add the spinach in batches, pulsing until chopped.

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Spinach

Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute.

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Lemon Zest

Olive Oil

Juice

Add 3/4 teaspoon salt, and pepper to taste.

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Pepper

Salt

Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.

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Salt And Pepper