Spinach Pesto Fusilli with Peppers

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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.