| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound fusilli
- 3/4 cup salted roasted mixed nuts, plus chopped nuts for topping
- 1 clove garlic, roughly chopped
- 8 ounces spinach, tough stems removed
- Finely grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 1 cup grape tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot.
- Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste.
- Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 508 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
| Serving Size | 1 of 6 servings |
| Calories | 508 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
Reviews
Loved this! It was perfect for a carry-in. Even my veggie hating kids liked it.
Surprisingly delicious. Great way to use up leftover nuts. One of my go-to dishes from now on.
Super tasty! Easy to make. Roasted and salted my own nuts. Added an extra clove of garlic. Also great cold.
Wow, surprisingly good. Followed the recipe exactly except used whole wheat fusilli. Light and tasty. Yum!