Fusilli with Spinach & Pepita Pesto

Publish date:
fusilli with spinach and pepita pesto

Recipe by Rebecca Jurkevich

  • 4Servings


  • 12 oz. whole-grain fusilli
  • 3 oz. baby spinach (about 4 cups)
  • 1/3 cup pepitas, toasted
  • 2 cloves garlic, chopped
  • 1 small jalapeño, seeded and quartered
  • 1/2 cup EVOO, plus more for drizzling
  • 1/2 cup grated Grana Padano or Parmesan
  • 1/2 cup ricotta


Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking water. In food processor, puree next 4 ingredients and 1/2 cup EVOO. Pulse in Grana Padano; season pesto. In pot, toss pesto, pasta, and 1/2 cup cooking water (or more to taste). Top with seasoned ricotta; drizzle with EVOO.