Reviews (2) Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: Unrated 08/07/2011 This was a fantastic side dish.....the lemon makes it light and refreshing and the spinach wasn't too strong tasting like basil can sometimes be. The pine nuts added some texture and it was a beautiful presentation with the vibrant green color. I made for dinner party as a side dish and it was a big hit. Martha Stewart Member Rating: Unrated 07/23/2011 Easy and delicious!
Back to Spinach Pesto Fusilli All Reviews for Spinach Pesto Fusilli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1134_spinach_pesto.jpg
Ingredients Ingredient Checklist 8 ounces baby spinach 3/4 cup pine nuts, toasted 2 garlic cloves, smashed and peeled 1/2 cup grated Parmesan cheese, plus more for garnish 1 lemon, zest and juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup extra-virgin olive oil, plus more for serving 1 pound fusilli pasta
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 mh_1134_spinach_pesto.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
mh_1134_spinach_pesto.jpg
mh_1134_spinach_pesto.jpg
Ingredients
Ingredients
- 8 ounces baby spinach 3/4 cup pine nuts, toasted 2 garlic cloves, smashed and peeled 1/2 cup grated Parmesan cheese, plus more for garnish 1 lemon, zest and juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup extra-virgin olive oil, plus more for serving 1 pound fusilli pasta
Directions
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.
Reviews (2)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 08/07/2011 This was a fantastic side dish.....the lemon makes it light and refreshing and the spinach wasn't too strong tasting like basil can sometimes be. The pine nuts added some texture and it was a beautiful presentation with the vibrant green color. I made for dinner party as a side dish and it was a big hit. Martha Stewart Member Rating: Unrated 07/23/2011 Easy and delicious!
Reviews (2)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 08/07/2011 This was a fantastic side dish.....the lemon makes it light and refreshing and the spinach wasn't too strong tasting like basil can sometimes be. The pine nuts added some texture and it was a beautiful presentation with the vibrant green color. I made for dinner party as a side dish and it was a big hit. Martha Stewart Member Rating: Unrated 07/23/2011 Easy and delicious!Martha Stewart Member
Rating: Unrated 08/07/2011
This was a fantastic side dish…..the lemon makes it light and refreshing and the spinach wasn’t too strong tasting like basil can sometimes be. The pine nuts added some texture and it was a beautiful presentation with the vibrant green color. I made for dinner party as a side dish and it was a big hit.
Rating: Unrated
Rating: Unrated 07/23/2011
Easy and delicious!
All Reviews for Spinach Pesto Fusilli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spinach Pesto Fusilli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
