FUSILLI WITH SPINACH WALNUT PESTO

Fusilli with Spinach Walnut Pesto image

Yield makes 3 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 1/2 cups extra (see note)

Number Of Ingredients 8

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1 teaspoon kosher salt, plus more for pasta pot
9-ounce bag fresh spinach, stems trimmed
2 packed cups fresh basil leaves
2 cups walnut halves, toasted
4 garlic cloves, peeled
1 1/2 cups plus 2 tablespoons extra-virgin olive oil
1 pound fusilli
1/2 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

Bring a large pot of salted water to boil for pasta.
Pulse the spinach, basil, walnuts, garlic, and salt in a food processor. Pour in 1 1/2 cups of the olive oil in a slow, steady stream. Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.
Pour the fusilli into the boiling water, and cook until al dente. Scrape half of the pesto into a large skillet, and add 1 cup pasta water (no need to heat the sauce). Use a spider to drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Drizzle with the remaining 2 tablespoons of olive oil. Toss with the grated cheese and serve.
notes
You can freeze the remaining half of the pesto for future use. Just pack it into a plastic container and pour a thin film of olive oil over the top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.