Photo: Chiara Conti
Spinach Pesto Fusilli Recipe
10 ingredients
25 min
4 to 6 servings
openrecipes
This easy pasta recipe has a pesto made of spinach, pine nuts, and Parmesan cheese that's tossed with fusilli pasta.
Estimated Nutrition (whole recipe, rough)
669
Calories
24g
Protein
42g
Fat
55g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fusilli pasta
- 8 ounces baby spinach
- 3/4 cup pine nuts , toasted
- 2 medium garlic cloves , peeled and smashed
- 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
- Finely grated zest of 1 medium lemon (about 1 1/2 teaspoons)
- 1 tablespoon freshly squeezed lemon juice (from about 1 medium lemon)
- 1 teaspoon kosher salt , plus more as needed
- 1/4 teaspoon freshly ground black pepper , plus more as needed
- 1/2 cup extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes