Fusilli With Creamy Spinach Pesto

A vibrant, nutrient-packed twist on a classic Italian favorite.

Ingredients

• Pasta: Fusilli (or Penne/Cavatappi)
• Greens: Fresh Spinach leaves & Basil leaves
• Aromatics: 2 Garlic cloves
• Veg: Mushrooms, Peppers (Orange/Red), Cherry tomatoes
• Pantry: Olive oil, Salt, Peppercorns
• Zest: Fresh Lemon juice
• Spice: Sriracha & Chili flakes
• Optional: Heavy cream, Pine nuts, Parmesan cheese

Chef’s Note: This recipe uses spinach as a base for a deeper green color and mild flavor but can be made with 100% basil if you prefer a traditional aroma.

Method:

Step 1: Prep the Greens

Bring water to a rolling boil. Blanch a handful of spinach leaves briefly, then drain immediately once cooked to retain their vibrant color.

Step 2: The Pesto Base

In a blender, combine the blanched spinach, fresh basil, garlic cloves, salt, 2-3 peppercorns, olive oil, and a squeeze of lemon. Optional: Add pine nuts and parmesan here for extra richness. Blend until a fine, smooth paste forms.

Step 3: Sauté

Heat olive oil in a large pan. Sauté sliced mushrooms and peppers with a pinch of salt until tender and slightly browned.

Step 4: Simmer & Season

Pour the pesto sauce into the pan. Let it cook for a few minutes. For a velvet texture, stir in a splash of heavy cream. Add a drizzle of sriracha and chili flakes. Adjust salt, pepper, and lemon to taste.

Step 5: Finish & Serve

Toss in your cooked pasta and halved cherry tomatoes. Mix thoroughly until the fusilli is well-coated. Serve immediately while hot.

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