Fusilli with Parsley, Walnut, and Black Olive Pesto Recipe

• 2 1/2 cups lightly packed fresh Italian parsley leaves (about 1 large bunch)
• 1/2 cup toasted walnuts
• 1/2 cup (about 4 ounces) chevre (fresh goat cheese)
• 1/4 cup coarsely chopped pitted black olives, such as kalamata
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 1 pound dried whole-wheat fusilli

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Place parsley, walnuts, chevre, olives, pepper, and a generous pinch of salt in a food processor.
3. Pulse until ingredients are coarsely chopped and mixed together.
4. With the machine running, slowly add the oil in a thin stream.
5. Cook pasta according to the package directions.
6. Reserve 1/4 cup of the pasta water before draining in a colander; immediately return pasta to the empty pot.
7. Add pesto and toss to combine.
8. Stir in the reserved pasta water to create a creamier sauce.
9. Taste and, if necessary, adjust seasoning; serve immediately.

parsley, walnuts, chevre, black olives, freshly ground black pepper, olive oil, fusilli

Taken from www.chowhound.com/recipes/fusilli-with-parsley-walnut-and-black-olive-pesto-10976 (may not work)