Fusilli with Spinach Walnut Pesto

• 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

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

kosher salt, fresh spinach, fresh basil, walnut halves, garlic, extravirgin olive oil, fusilli

Taken from www.epicurious.com/recipes/food/views/fusilli-with-spinach-walnut-pesto-385269 (may not work)