Fusilli With Spinach-Nut Pesto

1. 1

   Bring a large pot of salted water to a boil.

2. 2

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

3. 3

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

4. 4

   Add the spinach in batches, pulsing until chopped.

5. 5

   Add the lemon zest and juice.

6. 6

   With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute.

7. 7

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

8. 8

   Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss.

9. 9

   Divide among bowls; drizzle with olive oil and top with chopped nuts.

10. 10

    Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.