Fusilli with Spinach & Walnut Pesto

The ridges in the spiral-cut fusilli are ideal for catching the pesto. -Jane

Fusilli with Spinach & Walnut Pesto  by Martha Stewart


1 bunch of spinach (about a pound) trimmed and washed

3/4 cup walnuts, toasted

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated lemon zest

coarse salt and ground pepper

1 pound fusilli

1/4 cup shaved pecorino cheese

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.  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 the pasta.  Transfer to a serving plate, top with pecorino, and serve immediately.

Jane DomesticComment