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Fusilli with Spinach and Arugula Pesto


Preparation time: 40 minutes

No. of servings: 5 to 6

Spice level: 2 out of 5


  • Arugula – 1 and 1/2 cups
  • Spinach – 2 cups
  • Avocado – 1
  • One and half jalapeno pepper with seeds (adjust to taste)
  • Sun dried tomatoes – 1/2 cup
  • Garlic pods – 2
  • Half lemon juice
  • Walnut – 1/2 cup
  • Pine nuts – 1/4 cup
  • Extra virgin olive oil – 1/4 cup
  • Parmesan cheese – 1/4 cup (optional)
  • Salt and pepper
  • Fusilli (Brown rice pasta) - 1 lb (450 gram)  (can substitute with any pasta)
  • Pine nuts for garnishing
Method of Preparation:
  1. Bring a pot of water to a boil and add a little salt.
  2. Keep ice water bath ready, a bowl filled with ice and cold water.
  3. Add spinach to boiling water and leave it for 20 seconds. Strain it from hot water and plunge it in the ice water bath  and remove or strain after a few seconds. This is calledblanching.
  4. Repeat the same with arugula.
  5. In a food processor, add blanched spinach and arugula along with avocado, lemon juice, walnuts, pine nuts, garlic, sun dried tomatoes, jalapenos, salt and pepper.
  6. Pulse and add olive oil and grind it to a smooth paste. Pesto is ready.
  7. Cook fusilli pasta according to package instructions. Reserve some pasta water.
  8. Now combine the cooked pasta with the pesto. Add some pasta water to loosen up.
  9. Sprinkle parmesan cheese and some pine nuts. You can use any other cheese such as Asiago or any nutty flavored cheese for garnishing. You can also avoid cheese if you want.
  10. Serve it right away since the avocado in the pesto tends to change the fresh green color.

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About Don


  1. Love it….nutty pesto looks yum…..fusilli looks extremely delectable….i am back from vacation…i thought of letting you know….

  2. Thanks Lubna. Will mail u the books soon.

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