Spinach Pesto Fusilli with Toasted Pine Nuts
There’s something truly special about a vibrant, green pesto coating perfectly al dente pasta. This Spinach Pesto Fusilli with Toasted Pine Nuts is a fresh, flavorful twist on classic pesto dishes that will quickly become a staple in your meal rotation. The bright spinach and basil blend creates a luscious sauce, while the toasted pine nuts add a satisfying crunch and deep nutty aroma. It’s a simple recipe that delivers big on taste and is perfect for weeknight dinners or casual entertaining. Whether you’re cooking for yourself or a crowd, this dish balances freshness and comfort with ease.
Why This Recipe Is Reliable
The beauty of this Spinach Pesto Fusilli with Toasted Pine Nuts lies in its simplicity and balance. Using fresh spinach and basil ensures the pesto is packed with nutrients and vibrant flavor, while toasting the pine nuts enhances their natural oils and lends a toasty depth that elevates the entire dish. The ingredients are easy to find, and the method is straightforward enough for cooks of all skill levels. Plus, using fusilli pasta means the sauce clings beautifully to every twist and turn, giving you a perfect bite every time. This recipe has been tested to ensure the texture is just right—creamy yet light—with seasoning that complements, not overpowers.
What You’ll Need
- 8 ounces fusilli pasta – the perfect shape to hold the pesto sauce
- 2 cups fresh spinach leaves – washed and roughly chopped
- 1/2 cup fresh basil leaves – packed for vibrant flavor
- 1/3 cup pine nuts – toasted to perfection for nuttiness
- 1/4 cup grated Parmesan cheese – adds savory, cheesy richness
- 1/4 cup olive oil – the base for your pesto’s smooth texture
- 2 cloves garlic, minced – for a punch of aromatic flavor
- Salt and pepper to taste – essential for seasoning
Cook’s Kit
- Large pot – for boiling the fusilli pasta
- Colander – to drain the pasta
- Food processor or blender – to blend the pesto ingredients smoothly
- Large mixing bowl – to toss the pasta with pesto
- Skillet – for toasting the pine nuts evenly
- Measuring cups and spoons – for precise ingredient amounts
- Wooden spoon or spatula – for stirring and mixing
Spinach Pesto Fusilli with Toasted Pine Nuts, Made Easy
Step 1: Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium heat. Stir frequently to ensure even toasting. After about 3-5 minutes, when they turn golden brown and release a warm nutty aroma, remove from heat immediately to prevent burning. Set aside to cool.
Step 2: Cook the Fusilli Pasta
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, typically around 9-11 minutes. Drain the pasta using a colander, reserving about 1/4 cup of the pasta water to adjust the sauce consistency later if needed.
Step 3: Prepare the Spinach Pesto
In a food processor or blender, combine fresh spinach leaves, basil leaves, toasted pine nuts (reserve a small handful for garnish), grated Parmesan cheese, minced garlic, and olive oil. Pulse until the mixture becomes a smooth, creamy pesto. If the pesto seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up. Taste, then season with salt and pepper to your preference.
Step 4: Combine Pasta and Pesto
Transfer the drained fusilli to a large mixing bowl. Pour the prepared spinach pesto over the pasta and gently toss to coat each piece evenly. Add more pasta water if you want a silkier texture.
Step 5: Serve and Garnish
Dish out the Spinach Pesto Fusilli with Toasted Pine Nuts onto plates or a serving bowl. Sprinkle the reserved toasted pine nuts on top for an extra crunch and garnish with a little extra Parmesan if desired. Serve immediately for the freshest taste.
Allergy-Friendly Swaps
- If you’re allergic to pine nuts, try toasted walnuts or almonds for a similar crunch and rich flavor.
- For dairy-free options, replace Parmesan cheese with nutritional yeast to maintain a cheesy flavor without the dairy.
- Use gluten-free fusilli or other gluten-free pasta varieties if you have gluten sensitivities.
- Swap olive oil with avocado oil for a different healthy fat profile and mild taste.
What Not to Do
- Don’t skip toasting the pine nuts; it’s essential for unlocking their full flavor and aroma.
- Avoid overcooking the pasta to mush—al dente texture is key to contrast the creamy pesto.
- Do not add too much garlic at once; it can overpower the delicate pesto balance. Start small and adjust.
- Don’t blend the pesto ingredients for too long or the mixture may become bitter from over-processing the basil and garlic.
Keep-It-Fresh Plan
Store leftover Spinach Pesto Fusilli with Toasted Pine Nuts in an airtight container in the refrigerator for up to 3 days. To keep the pesto vibrant and fresh, drizzle a thin layer of olive oil over the surface before sealing. When reheating, add a splash of water or olive oil to loosen the sauce and warm gently on the stovetop or in the microwave. For the best flavor and texture, it’s recommended to enjoy this dish fresh, but it also freezes well if you want to prep in advance.
Your Questions, Answered
Can I make this pesto ahead of time?
Yes, you can prepare the spinach pesto up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. Just give it a good stir before tossing with freshly cooked fusilli.
What if I don’t have a food processor or blender?
You can finely chop the spinach, basil, and garlic by hand, then mix with grated Parmesan, toasted pine nuts, and olive oil until well combined. While it won’t be as smooth, this rustic method still delivers great flavor and texture.
Is it possible to add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or crispy tofu cubes make excellent additions. Simply cook your protein separately and fold it into the pasta after tossing with pesto for a more filling meal.
How do I keep the pesto from turning brown?
The key is to keep the pesto covered tightly and refrigerated. Adding a layer of olive oil on top helps prevent air exposure which causes browning. Also, using fresh, vibrant greens and consuming the pesto within a couple of days ensures it stays bright and green.
Because You Liked This
- Try the creamy, comforting Creamy Spinach Ricotta Manicotti for a baked pasta dish packed with greens.
- If you love pesto pasta, you’ll enjoy the Creamy Pesto Spinach Tortellini Bake, a warm, cheesy twist on this classic sauce.
Before You Go
Take a moment to check your pantry for these fresh ingredients before you start cooking. This recipe is all about making the most of simple, fresh produce and quality olive oil to create a dish that’s both satisfying and wholesome. Don’t forget to toast your pine nuts carefully—they’re the secret ingredient that takes this Spinach Pesto Fusilli with Toasted Pine Nuts from good to unforgettable. Happy cooking!
This Spinach Pesto Fusilli with Toasted Pine Nuts is a celebration of green goodness and nutty crunch, bringing vibrant flavors to your table without fuss. Its simplicity, balanced ingredients, and delightful textures make it a recipe you’ll return to again and again. Serve it up with a crisp salad or a glass of chilled white wine for a meal that’s as refreshing as it is delicious.
Share on Pinterest
Spinach Pesto Fusilli with Toasted Pine Nuts
Ingredients
Equipment
Method
- Place the pine nuts in a dry skillet over medium heat. Stir frequently to ensure even toasting. After about 3-5 minutes, when they turn golden brown and release a warm nutty aroma, remove from heat immediately to prevent burning. Set aside to cool.
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, typically around 9-11 minutes. Drain the pasta using a colander, reserving about 1/4 cup of the pasta water to adjust the sauce consistency later if needed.
- In a food processor or blender, combine fresh spinach leaves, basil leaves, toasted pine nuts (reserve a small handful for garnish), grated Parmesan cheese, minced garlic, and olive oil. Pulse until the mixture becomes a smooth, creamy pesto. If the pesto seems too thick, add a tablespoon or two of the reserved pasta water to loosen it up. Taste, then season with salt and pepper to your preference.
- Transfer the drained fusilli to a large mixing bowl. Pour the prepared spinach pesto over the pasta and gently toss to coat each piece evenly. Add more pasta water if you want a silkier texture.
- Dish out the Spinach Pesto Fusilli with Toasted Pine Nuts onto plates or a serving bowl. Sprinkle the reserved toasted pine nuts on top for an extra crunch and garnish with a little extra Parmesan if desired. Serve immediately for the freshest taste.
Notes
- Toast pine nuts carefully to unlock their full flavor and aroma.
- Reserve some pasta water to adjust pesto consistency for a silkier sauce.
- Store leftovers in an airtight container with a drizzle of olive oil to keep pesto fresh.
- Try allergy-friendly swaps like toasted walnuts or dairy-free nutritional yeast for variations.
- Serve with grilled protein like chicken, shrimp, or tofu for a filling meal.
