Fusilli With Spinach-Nut Pesto

Ingredients

• 1 pound fusilli 
• 1 clove garlic roughly chopped
• 1 cup grape tomatoes halved
• 1  juice of lemon finely grated
• 6 servings kosher salt 
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 6 servings pepper freshly ground
• 0.8 cup roasted nuts mixed salted chopped for topping
• 8 ounces pkt spinach 

Equipment

• food processor
• bowl
• pot

Directions

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. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute.
6. Add 3/4 teaspoon salt, and pepper to taste.
7. Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.
8. Photograph by Kang Kim