Fusilli With Spinach Nut Pesto Recipes

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FUSILLI WITH SPICY PESTO



Fusilli with Spicy Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 54m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved

Steps:

  • For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
  • Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
  • *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.

FUSILLI WITH TOMATO PESTO



Fusilli with Tomato Pesto image

This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup slivered blanched almonds
1/2 cup packed fresh basil, plus sliced basil for topping
1 clove garlic
Kosher salt and freshly ground pepper
4 plum tomatoes, cored, halved and seeded
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese, plus more for topping
10 ounces fusilli
2 slices bacon, finely chopped
1/4 cup panko

Steps:

  • Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
  • Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
  • While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
  • Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.

Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams

FUSILLI WITH SPINACH AND RICOTTA PESTO



Fusilli With Spinach and Ricotta Pesto image

Make and share this Fusilli With Spinach and Ricotta Pesto recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup walnuts or 1/4 cup almonds
3 garlic cloves, threaded on a skewer
2 cups packed fresh spinach, stemmed and washed
7 tablespoons extra virgin olive oil
salt
1/2 cup ricotta cheese
1/4 cup finely grated parmesan cheese
1 lb fusilli (or other curly pasta)

Steps:

  • Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
  • Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
  • Immediately run the garlic under cold water; remove from skewer, peel, and mince.
  • Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
  • Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
  • Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
  • Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
  • Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
  • Divide among 4 warmed bowls and serve immediately.

Nutrition Facts : Calories 775.8, Fat 37, SaturatedFat 7.6, Cholesterol 21.2, Sodium 140, Carbohydrate 88.7, Fiber 4.3, Sugar 2.5, Protein 22.5

FUSILLI WITH SPINACH WALNUT PESTO



Fusilli with Spinach Walnut Pesto image

Categories     Sauce     Side     Walnut     Spinach     Boil

Yield makes 3 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 1/2 cups extra (see note)

Number Of Ingredients 8

1 teaspoon kosher salt, plus more for pasta pot
9-ounce bag fresh spinach, stems trimmed
2 packed cups fresh basil leaves
2 cups walnut halves, toasted
4 garlic cloves, peeled
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
1 pound fusilli
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
  • Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
  • notes
  • You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

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