You’re going to want to “catch” this fresh green sauce, so I’m suggesting you use fusilli because the sauce will cling to the ridges in the spiral cut pasta. This is a quick and easy weeknight dinner, the whole process should take about 35 minutes! Orrechiette or penne rigate would also work well.
1 bunch spinach (about 1 lb) trimmed and washed
3/4 cup walnuts, toasted
3 TBS EV olive oil
1 TBS finely grated lemon zest
coarse salt and ground pepper
1 lb fusilli
1/4 cup shaved pecorino cheese (1 oz) for serving
Add spinach and 1 TBS 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.
Recipe from Martha Stewart’s EveryDay Food March 2011