Fusilli spiral pasta with spinach-walnut pesto
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Fusilli spirale pasta with spinach and walnut pesto - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta fusilli
- 3/4 cup any salted roasted nuts, plus some chopped nuts for sprinkling
- 1 clove of garlic
- 250 g fresh spinach, stems removed
- Finely grated zest and juice of 1 lemon
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- Freshly ground pepper
- Salt
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Cooking the dish according to the recipe:
- Cook the fusilli spirale pasta: Bring a large pot of water to a boil and add salt, add the pasta and cook for the amount of time indicated on the package, then drain.
- Meanwhile, make the spinach-walnut pesto: Puree the walnuts and garlic in a food processor, then add the spinach, lemon zest, and lemon juice. With the food processor running, add the olive oil through the small top feed and process for 1 minute, until smooth. Season with 3/4 teaspoon salt and pepper.
- Add the pesto and tomatoes to the pasta pot, season with salt and pepper as needed, and toss to combine. Divide into portions, drizzle with olive oil, and sprinkle with chopped nuts.
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