No Spam Recipes

Fusilli with Lentils, Spinach, Basil Pesto, and Parmesan

Fusilli tossed with cooked brown lentils, spinach, and basil pesto. Save some pasta water. It is the difference between a sauce that coats and one that sits in a puddle. Serves 4.

Serves 4 · 34 min · Dinner

contains nuts

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 440 g cooked brown lentils
  • 360 g fusilli
  • 280 g spinach
  • 0.8 g black pepper
  • 3.2 g kosher salt
  • 60 g Parmesan
  • 60 g fresh basil
  • 2 clove garlic
  • 60 ml olive oil
  • 48 g Parmesan
  • 32 g pine nuts

Steps

  1. Bring 3600 ml water to a rolling boil and salt it with about 8 g salt. Add 360 g fusilli and cook until tender with a firm center, about 11 minutes. Reserve a mug of the water, then drain.
  2. Season 440 g cooked brown lentils with a little salt. Cook it in a wide skillet with a spoon of the sauce's oil or butter until hot and tender, about 3 minutes. Add 280 g spinach and cook until just tender.
  3. Add the rest of the sauce ingredients to the skillet and simmer 3 to 5 minutes. Loosen it with a splash of the reserved pasta water if it looks thick.
  4. Toss the drained fusilli with the sauce in the skillet. Fold in 48 g Parmesan. Add more pasta water a spoon at a time until the sauce clings. Serve immediately.

We refine our recipes every week — check back for sharper, clearer steps.

Make it yours (61 variations)

Spinach Spinach Broccoli Zucchini Cherry Tomato Kale Eggplant Asparagus Red Bell Pepper
Parmesan Parmesan Pecorino Mozzarella Ricotta Feta Cheddar Nutritional Yeast no cheese

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog