Martha Stewart


23
3
What's This?
Serving size 6

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

Ingredients

8 oz baby spinach¾ cup pine nuts, toasted2 garlic cloves, smashed and peeled½ cup grated Parmesan cheese, plus more for garnish1 lemon, zest and juice½ tsp salt¼ tsp ground black pepper½ cup extra-virgin olive oil, plus more for serving1 lb 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.

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Tags: Lunch, Dinner, Main Dish, Vegetarian, Pasta, Spinach

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