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Spinach Pesto Fusilli

Lucinda Scala Quinn
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Baby spinach

2

Garlic cloves, medium

1

Lemon (about 1 1/2 teaspoons), zest of medium

1 tbsp

Lemon juice, freshly squeezed

1 lb

Fusilli pasta

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1/2 cup

Olive oil, extra-virgin

3/4 cup

Pine nuts, toasted

1

finely grated parmesan cheese (about 1 ounce)