Best 2 Spinach Pesto Fusilli Recipes
Indulge in a culinary journey with our exquisite Spinach Pesto Fusilli recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the earthy goodness of spinach, the nutty flavor of pine nuts, the sharpness of Parmesan cheese, and the aromatic basil, all blended into a vibrant green pesto that coats perfectly cooked fusilli pasta. With the addition of juicy cherry tomatoes, a touch of garlic, and a sprinkle of red pepper flakes, this pasta dish delivers a perfect balance of flavors and textures that will leave you craving for more. Explore variations of this recipe, including a vegan version that uses cashew nuts instead of Parmesan cheese, a spicy version with sun-dried tomatoes and chili flakes, and a creamy version with a dollop of mascarpone cheese. Each recipe promises a unique taste experience, catering to diverse preferences and dietary needs.
Here are our top 2 tried and tested 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 don't have fresh spinach, you can use frozen spinach, but be sure to thaw it and squeeze out all the excess water before using.
- If you don't have pine nuts, you can use other nuts, such as walnuts or almonds.
- To make the pesto ahead of time, simply store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
- This recipe is easily adaptable to your own taste preferences. For example, if you like a spicier pesto, you can add more red pepper flakes. Or, if you prefer a more garlicky pesto, you can add more garlic.
Conclusion:
Spinach pesto fusilli is a delicious and easy-to-make pasta dish that is perfect for a quick and healthy meal. The pesto is made with fresh spinach, pine nuts, basil, Parmesan cheese, and olive oil, and it is tossed with cooked fusilli pasta. This dish is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.
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