Best 2 Spinach Pesto Fusilli Recipes
Spinach pesto fusilli is a delicious and flavorful pasta dish that is perfect for a quick and easy weeknight meal. The combination of fresh spinach, fragrant basil, nutty pine nuts, and tangy Parmesan cheese creates a vibrant and aromatic pesto that perfectly coats the tender fusilli pasta. With its vibrant green color and delightful taste, spinach pesto fusilli is sure to become a favorite for the entire family. It can be served as a main course or a side dish, and it's also a great option for packed lunches.
Let's cook with our recipes!
FUSILLI WITH SPINACH AND WALNUT PESTO
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 461 g, Fat 18 g, Fiber 6 g, Protein 16 g
SPINACH PESTO FUSILLI
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- 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.
- 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.
Tips:
- For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it completely and squeeze out any excess water before using.
- If you don't have basil, you can use another herb, such as parsley, cilantro, or mint.
- To make a vegan version of this recipe, use nutritional yeast instead of Parmesan cheese.
- If you don't have fusilli, you can use another type of short pasta, such as penne or rotini.
- Serve this dish immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Spinach pesto fusilli is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The pesto is made with fresh spinach, basil, pine nuts, Parmesan cheese, and olive oil. It is then tossed with cooked fusilli pasta and served with a sprinkle of additional Parmesan cheese. This dish is sure to please everyone at the table.
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