Spinach Pesto Fusilli
Source of Recipe
From "Mad Hungry: Cravings" by Lucinda Quinn
Recipe Introduction
"The allure of store-bought pesto, embellished with weird ingredients and preservatives, is a mystery to me. It's an uncomplicated sauce made with a few ingredients in a food processor! Use it in or on all sorts of things, from sandwiches, to pasta sauce, from soup to a dressing for vegetables. My version, which uses spinach rather than the traditional basil, is a clever way to eat veggies�in a healthy sauce that clings to the insides of corkscrew-shaped fusilli. You can make the pesto a couple of hours in advance."
List of Ingredients
◦ 8 ounces baby spinach
◦ � cup pine nuts, toasted, plus more for garnish
◦ 2 cloves garlic, smashed and peeled
◦ � cup grated Parmesan cheese, plus more for garnish
◦ Grated zest and juice of 1 lemon
◦ � teaspoon coarse salt
◦ � teaspoon freshly ground black pepper
◦ � cup extra virgin olive oil, plus more for serving
◦ 1 pound fusilli
Recipe
Put half the spinach in a food processor and pulse until coarsely chopped. Add the remaining spinach and pulse to chop. Add the pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper and pur�e.
With the motor running, slowly add the olive oil in a steady stream. Transfer the pesto to a large bowl. (If making in advance, lightly coat the pesto with olive oil and cover with plastic wrap. Refrigerate until ready to serve.)
Cook the pasta in a large pot of boiling salted water until al dente. Drain and toss with the pesto. Garnish with Parmesan cheese and toasted pine nuts.
Serves 4 to 6
� Note:
To toast pine nuts, preheat the oven to 350� F. Spread the nuts out on a baking sheet in a single layer and put in the oven for 10 minutes, shaking the sheet several times. (You can also do this in a toaster oven.)
|
|