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Fusilli With Spinach and Ricotta Pesto

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“Cook's Illustrated”

Ingredients Nutrition


  1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
  2. Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
  3. Immediately run the garlic under cold water; remove from skewer, peel, and mince.
  4. Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
  5. Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
  6. Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
  7. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
  8. Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
  9. Divide among 4 warmed bowls and serve immediately.

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