Spinach and walnuts go well together and make a great pesto to dress pasta. This recipe is ideal for a quick meal; sometimes I like to add a few tablespoons of fresh ricotta to the pasta.

　　

Ingredients

makes 3 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 1/2 cups extra (see note)

　　1 teaspoon kosher salt, plus more for pasta pot

　　9-ounce bag fresh spinach, stems trimmed

　　2 packed cups fresh basil leaves

　　2 cups walnut halves, toasted

　　4 garlic cloves, peeled

　　1 1/2 cups plus 2 tablespoons extra-virgin olive oil

　　1 pound fusilli

　　1/2 cup grated Grana Padano or Parmigiano-Reggiano

　　

Step 1

Bring a large pot of salted water to boil for pasta.

　　

Step 2

Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.

　　

Step 3

Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.

　　

notes

Step 4

You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.