Fusilli With Spinach And Walnut Pesto Recipes

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.

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.

Steps:

• Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
• Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
• Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
• Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Steps:

• Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
• In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
• Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
• Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

Steps:

• Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
• Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.