HappyCook80's Recipe

Spinach Pesto Fusilli with Peppers

Category: Recipes

Spinach Pesto Fusilli with Peppers

1 pkg. frozen spinach, thawed
3 cloves garlic, minced
1 tbsp. pine nuts
1 tsp. dried basil
1/2 tsp. each salt and pepper
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
4 tsps. balsamic vinegar
5 cups fusilli
1 small red onion
1 each sweet red and yellow pepper

Squeeze spinach to remove moisture. In food processor, purée together spinach, garlic, pine nuts, basil, salt and pepper until smooth. Pulse in 3 tbsps. of the oil, pulse in parmesan cheese and vinegar. Set aside.

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1 1/2 cups pasta cooking water, drain and return to pot. Add spinach pesto and reserved pasta water, simmer over medium heat until hot, about 3 minutes.

Meanwhile, thinly slice onion and red and yellow peppers. In skillet, heat remaining oil over medium heat, fry onion and peppers until tender-crisp, about 4 minutes.
Serve pasta topped with pepper mixture. Serves 4.