Fusilli With Spinach-Nut Pesto

• Kosher salt
• 1 pound fusilli
• 3/4 cup salted roasted mixed
• nuts, plus chopped nuts for topping
• 1 clove garlic, roughly chopped
• 8 ounces spinach, tough stems removed
• Finely grated zest and juice of 1 lemon
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper
• 1 cup grape tomatoes, halved

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs; drain and return to the pot.
3. Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped.
4. Add the spinach in batches, pulsing until chopped.
5. Add the lemon zest and juice.
6. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute.
7. Add 3/4 teaspoon salt, and pepper to taste.
8. Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss.
9. Divide among bowls; drizzle with olive oil and top with chopped nuts.
10. Photograph by Kang Kim

kosher salt, fusilli, mixed, nuts, clove garlic, spinach, lemon, extravirgin olive oil, freshly ground pepper, grape tomatoes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fusilli-with-spinach-nut-pesto-recipe.html (may not work)