FUSILLI WITH SPINACH-NUT PESTO

Fusilli With Spinach-Nut Pesto image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

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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

Steps:

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.